Stuffed with Vegusto cheese and herbs, this stuffed fougasse is the perfect thing to keep you fuelled on the go, or to tear up an 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!
Herb & vegan cheese stuffed fougasse
By Alexander Willow-Harvey (www.invegetableswetrust.com)
- 300g (2.5 cups) organic strong white bread flour
- 1/2 tsp fine sea salt, plus more for sprinkling
- 1/4 tsp fresh cracked black pepper
- 294 ml (1.25 cups) tepid water
- 1/2 tbsp active dried yeast
- 1 tsp unrefined sugar
- 2 tbsp olive oil, plus extra for glazing
- 1/2 block (100g) of Vegusto no-moo cheese, grated
- 2 tsp dried mixed herbs
- pinch o’ red pepper flakes
- 15g (1/2 cup) chopped flat leaf parsley
- 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 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.
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About the author: Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty! For more inspiring vegan recipes, please visit Alexander’s website, www.invegetableswetrust.com.