Red onion, gruyère & rosemary fougasse

Name: Red onion, gruyère & rosemary fougasse
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 3
Cuisine: Global
Ingredients: 1 red onion; 1 Tbsp olive oil, plus a little extra; 100 grams gruyère; 3 sprigs few rosemary; 1 serving coarse sea salt; 7 grams sachet easy-blend yeast or 15g fresh yeast; 500 grams strong white bread flour, plus extra for dusting; 2 teaspoons salt; 1 teaspoon sugar; 2 Tbsps olive oil

Red onion, gruyère & rosemary fougasse takes roughly 2 hours and 10 minutes from beginning to end. This main course has 891 calories, 31g of protein, and 28g of fat per serving. This recipe serves 3. Head to the store and pick up onion, sugar, sachet easy-blend yeast, and a few other things to make it today.

Instructions

Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry.

Ingredients you will need

Dry Yeast

Fresh Yeast

Butter

All Purpose Flour

Dry Seasoning Rub

Equipment you will use

Mixing Bowl

Add the salt and sugar.

Ingredients you will need

Sugar

Salt

Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger it should feel perfectly hand-hot.

Ingredients you will need

Water

Add the oil.

Ingredients you will need

Cooking Oil

Make a well in the centre of the dry ingredients and pour in the liquid all at once.

Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Bowl

Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.

Ingredients you will need

Dough

All Purpose Flour

When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.

Ingredients you will need

Dough

Tea

Equipment you will use

Mixing Bowl

Kitchen Towels

Thinly slice the onion and gently cook in the oil until softened, about 5 mins.

Ingredients you will need

Onion

Cooking Oil

Cut the gruyre into small cubes. Chop half the rosemary.

Ingredients you will need

Rosemary

Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary.

Ingredients you will need

Rosemary

Dough

Onion

Using a sharp knife, cut the dough in half.

Ingredients you will need

Dough

Equipment you will use

Knife

Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Repeat with the other piece of dough. Stick gruyre cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt.

Ingredients you will need

Rosemary

Sea Salt

Dough

All Purpose Flour

Heat oven to 240C/220C fan/gas

Equipment you will use

Oven