Fig and Goats Cheese Fougasse

This recipe has been taken and vaguely adapted from the May 2013 Waitrose magazine, actually one of Pippa Middleton’s contributions! She has some really good and frankly delicious looking ideas, I think this may be the first I’ve tried though. It also helps that the magazine is free if you have a myWaitrose card, the free weekend paper also has some delicious and easy meal ideas (lots of veggie ones too).

Prep time: 40 minutes
Rising time: 2 hours
Baking time: 20 minutes

Ingredients
250g strong white bread flour, plus extra for dusting
1 tsp salt
1/2 tsp quick yeast
150ml warm water
1 tbsp olive oil, plus extra for greasing
1 1/2 tsp dried herbs (either herbes de provence or half-and-half mixed herbs and oregano or frankly the green herbs you like!)
50g soft dried figs
50g hard goats cheese or parmesan or a similar hard cheese of your choosing

  1. Mix together the flour, salt and yeast. Make a well in the middle and pour in the oil and water. Add the water as you mix together with a cutlery knife till it is brought together into a light dough. 
  2. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. Put the dough into a lightly oiled bowl, cover with clingfilm and place in a warm area for 60 minutes or until doubled in size. 
  3. Meanwhile, get together your other ingredients. Dice or roughly chop the figs and goats cheese depending on how large you would like the chunks to be.
  4. Knock back the dough and knead in the remaining ingredients (bar 1/2 tsp of herbs). 
  5. Stretch the dough out onto a baking sheet (lined with a piece of greased baking paper) in an oval shape. Slash up the centre then across the sides in a leaf pattern and pull the holes apart. Cover with oiled clingfilm and put back somewhere warm for another hour. 
  6. Preheat the oven to 200C, fan oven 180C, gas mark 6. 
  7. Brush the dough with a little oil and sprinkle over the reserved herbs. 
  8. Bake for 15 minutes. Then slide off the baking tray onto the oven shelf for the last 5 minutes, to crisp up the bottom.
It makes an absolutely delicious lunch, warm. Or cold the next day with butter or even the next evening mopping up the remains of a saucy supper!
Frankly, having made this yesterday – I’m already going to make it tomorrow! Its that good. I think it would also be delicious with some sundried tomatoes added to the mix. I shall definitely be experimenting!
Fleur xoxo
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