Fougasse with cured ham and Gouda
Ingredients
- 480 g T55 flour
- 1 + 1/4 teaspoon of salt
- 2 c. à café level spoonfuls of caster sugar
- 4 c. à soupe Nîmes olive oil PDO
- 1 sachet of dry baker’s yeast (7 grams)
- 280 g mineral water
- Herbes de Provence PGI
- 1 tranche cured ham
- 80 à 100 g grated Gouda
Tip
Instructions
Place the flour in the food processor bowl. Sprinkle the salt and caster sugar around the edge. Make a well in the centre and add the yeast. Pour 2 tablespoons of Nîmes olive oil (PDO) around the edge. Heat the mineral water for 30 seconds in the microwave (or in a saucepan) and pour it over the mixture.
- Using the dough hook, knead on speed 1 or 2 for 5 minutes. Then switch to high speed for just under a minute. You’ll end up with a lovely ball of dough that comes away from the sides of the bowl.
- Cover the bowl and leave to rise at room temperature for 1 hour.
- Knock back the dough.
- Dust the work surface with flour and turn out your dough. Cut it into two equal-weight pieces and shape them into balls. Dust the surface with flour. Leave for 5 minutes.
Next, using a rolling pin, roll out the first piece of dough into an oval shape about 6 mm thick (the oval should be approximately 30 to 35 cm long).
Place the pieces of cured ham and three-quarters of the grated Gouda on the top half.
- Fold it in half (with the unfilled part on top of the filled part).
- And then fold it into thirds in the other direction (like puff pastry).
- Roll it out again into an oval shape, to a thickness of about 2 cm (the oval should be 30 cm long).
- Place on a sheet of baking paper.
- Using a knife, make 4 incisions and spread them apart well.
- Do the same with the other piece of dough.
- Leave to rise for 35 minutes at room temperature.
- Preheat the oven to 200°C, fan-assisted.
Brush the surface of the fougasses with 2 tablespoons of olive oil and sprinkle with the remaining cheese.
Bake for 17 minutes (they should be well risen and golden brown).
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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