Wood-fired fouée with goat’s cheese

Wood-fired fouée with goat’s cheese

Fouée et chèvre

By
From
Luke Nguyen's France
Makes
6
Photographer
Alan Benson

This traditional French bread is light and airy, and often served with goat’s cheese, as in this recipe.

Ingredients

Quantity Ingredient
7g fresh yeast
300g plain flour
1 teaspoon sea salt
200g goat’s cheese, cut into six portions

Method

  1. Place the yeast in a small bowl and mix in a little water until dissolved.
  2. Put the flour and salt in the bowl of an electric mixer. Add the yeast mixture and 150 ml water and mix for 10 minutes; you may need to add a little more water for a soft, pliable dough. Set aside to rest for 40 minutes.
  3. Meanwhile, heat a wood-fired oven to 300–350˚C, or a domestic oven to 250˚C, or its highest setting.
  4. Divide the dough into six 80 g balls, slightly bigger than a golf ball, but smaller than a peach. On a lightly floured work surface, roll each ball into a thin disc.
  5. Place the dough, two pieces at a time, on a baking tray and bake for 1 minute, or until puffed and browned. (If it takes longer than this, the oven isn’t hot enough.)
  6. Remove from the oven and use a knife to slice open the tops, forming a pocket in each. Stuff each pocket with a piece of goat’s cheese and serve.
  7. Repeat with the remaining dough and goat’s cheese.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again