Sunday, January 18, 2015

Cheese, Thyme, Basil and Onion Fourgasse

Fourgasse is French flat bread shaped lie a leaf with cuts made to resemble the veins of a leaf. It is perfect for tea time though it would work as a side with soup. I worked the thyme, basil and onion into the dough while I added the cheese on the top.


I have always loved the shape of this leaf shaped bread. My family loves the combination of herbs and onion in the dough. It makes a filling after school snack. My daughter loves the aroma of the herbs when it is cooked. In fact she loves the aroma even before I put the bread in the oven.


I used onions with fresh thyme and dried basil. You can use rosemary or sage or any other herb of your choice. I also sprinkled some cayenne pepper for some heat.

You will need
For the dough
125 gm whole wheat flour
150 all purpose flour
4 gm instant dry yeast
1 tsp. salt
1 tbsp. olive oil

For the filling and topping
1 tsp. olive oil
1/4 medium onion
3-4 twigs thyme
1 tsp. dried basil
1/2 tsp. cayenne pepper powder

1 tbsp. milk for brushing

Combine all the ingredients for the dough in a mixing bowl and form a soft dough. Knead for a few minutes until it is soft and elastic. Cover and keep aside until doubled in volume, about an hour and a half.

Meanwhile heat the oil in a pan and saute the onions. Remove the thyme leaves from the stick and add them to the onions with a little salt. Saute the onions until they are tender. Turn off the heat and keep aside to cool completely.


Preheat oven to 350 F. Transfer the dough to a floured working surface. Flatten a little with your palms and add the onion, basil and cayenne pepper. Fold the dough over and flatten it gently with your palms. Repeat until the onion and herbs and mixed in. Using a rolling pin gently roll to form a rough rectangle.


Using a sharp blade or knife cut the dough to form the veins of a leaf.


Press down pieces of cheese into the dough. Brush the top with a little milk.


Bake for 15-20 minutes or until the cheese has melted and the dough is cooked through.



Enjoy!

This is my entry for week three, day two of BM #48 for the theme French Cuisine. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

17 comments:

  1. That's a very artistic bread..no proofing?..I must say you have a treasure of breads..loved it Varada.

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  2. Superb !! Two clarifications - can u inbox me the measurements in cups and spoons (for the flour n yeast :)) ). Also, doesn't it need a second rise like other yeasted breads ??
    Over all such an artistic bread.. Love the way it's turned out , Varada 👌👌

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    1. Thanks Kalyani. I normally don't use cups and spoons to measure flour and yeast so I don't have the measurements. You should be able to use an online calculator for the conversion.

      Flatbreads need bulk fermentation before shaping. Once they are shaped you could let them rest for 10-20 minutes but that is not necessary.

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    2. Ok thanks.. Hopefully I will
      Try these soon ! So many breads bookmarked frm ur blog😊😊

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  3. OMG! Looks marvelous Varada! I am bookmarking this :)

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  4. Looks so fantastic Varada, such a beautifully done bread..it's been ages since I saw a blade as well..lol

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  5. Beautiful bread Varada.Looks so pretty and I am sure it tastes great with tea / coffee...

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  6. Looks awesome. Love flatbreads in any shape and form and they've come out so well. Jayanthi(www.sizzlingveggies.com)

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  7. I love fougasse with more cheese, they looks pretty and so cheesy.

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  8. What a flavorful and beautiful bread. Love the addition of onions in there.

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  9. Flatbread looks so artistic and delicious indeed. Another interesting creation of yours.

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  10. Love your artistic breads. Amazing

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  11. This sounds so easy and perfect for my basic bread baking skills!

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  12. Awesome and delicious bread. Now I wish I could move and bake the 3 breads you have showcase right now. Great breads Varada.

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  13. Love all your bread recipes..Yum Yum Yum!!!! This fourgasse looks awesome.

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  14. I love the beautifully patterned fougasse.

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