Vegan Herb & Cheese Stuffed Fougasse Recipe
Stuffed with vegan cheese and herbs, this stuffed fougasse is the perfect thing to keep you fuelled on the go, or to tear up and serve on the table with a selection of nibbles and dips for friends.
This recipe is a perfect way to convert the non-believers – those vegans/non-vegans who don’t believe that vegan cheese deserves a place on the table. So go on, serve that vegan cheese with pride!
For this fougasse you need a medium/large mixing bowl, a jug, and a baking sheet!
Total Time: 3 hours and 15 minutes
Prep Time: 2 hours and 50 minutes
Cook Time: 25 minutes
Servings: 1
Rating:
Total Time: 3 hours and 15 minutes
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 300 300 g organic strong white bread flour
- 2 2 g fine sea salt, plus more for sprinkling
- 2 2 g fresh cracked black pepper
- 294 294 ml tepid water
- 14 14 g active dried yeast
- 1 1 tsp unrefined sugar
- 2 2 Tbsp olive oil, plus extra for glazing
- 100 100 g vegan cheese, grated
- 2 2 tsp dried mixed herbs
- a pinch o' red pepper flakes
- 15 15 g chopped flat leaf parsley
Method
Method
- In a medium/ large mixing bowl, mix together the salt, flour and black pepper and make a well in the centre.
- In a jug, mix together the yeast, sugar and tepid water, pour this mix into the well and leave for a little while until you see a few little bubbles on the surface.
- Begin to mix the dough together, and once most of the water has been incorporated, add the olive oil.
- Get mixing the dough together using your hands before turning out and kneading on the counter for about 10 minutes- until smooth and elastic.
- Once kneaded place the dough in an oiled bowl and toss about to coat, cover and let sit for 2 hours until doubled in size.
- Separate the dough into four pieces, and stretch the pieces of dough out into “leaf” shapes roughly the same size and shape.
- Grab two pieces of the dough and place half of the vegan cheese in the centre of each piece.
- Sprinkle the dried herbs and the fresh ones on top, along with the red pepper flakes.
- Brush the edges with a little water and place the spare pieces of dough on top of the other two pieces of dough and carefully press together, sealing up the edges.
- Transfer to a greased baking sheet that has been dusted with semolina and carefully cut through the dough- you can use either a dough cutter, a good knife, or good clean scissors- to make a nice leaf design.
- Preheat the oven to 230c/ 450f. Stretch out the dough slightly to make the holes more defined and set it aside to rise for another 30 minutes.
- Brush the bread with oil, sprinkle with a little sea salt, black pepper and herbs, and bake for about 20-25 minutes.
Get into the baking spirit and try making this Vegan Brioche Loaf!
