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Red Onion and Rosemary Fougasse

Red Onion and Rosemary Fougasse

This red onion fougasse is a French take on an old and rustic recipe. The bread is surprisingly light, and the red onion gives it a rich flavor. Coupled with cherry tomatoes, you get a juicy touch and a light consistency. Here is how you can make this at home:

red onion fougasse

  • 7g of east-blend yeast
  • 500g of strong white bread flour
  • 2 tsp of salt
  • 1 tsp of sugar
  • 2 tbsp of olive oil
  • 350ml of hot water

For the topping

  • 2 red onions, thinly sliced
  • 1 tbsp of olive oil
  • 175g of cherry tomatoes
  • 6 rosemary sprigs
  • coarse sea salt

Red Onion and Rosemary Fougasse

First of all, mix together the yeast, sugar, salt and flour. Add in the water and oil, then mix until you get a soft dough. Turn the dough out onto a lightly floured work surface and knead it for 5 minutes. Once you are done, put it back into the bowl and cover it with a tea towel. Leave it there to rise for about an hour.

Secondly, heat up the oven to 240 degrees C. In the meantime, take a frying pan and heat up some olive oil in it. Fry the onions for 5 minutes until they soften and become translucent. Knead half of the onions into the dough. You can add more flour if the composition is too sticky. Divide the dough into two pieces, then shape each of them into 25cm long rectangles.

Next, place the rectangles onto a floured baking sheet and brush each with water. Using a small knife, cut one diagonal slash through the dough, then 3 smaller cuts on each side of the first. The point is to make it look like a leaf. Through the openings in the slashes, add the remaining onions, tomatoes and rosemary.

Lastly, leave it to rise for 15 minutes, then bake them for 20 minutes. Let it cool of slightly, then serve.

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