Print
Email
Add a photoServings: 8
Ingredients
- 4 x goat cheese logs - (4 ounce ea) (or possibly eight 2-ounce crottins) extra-virgin extra virgin olive oil
- 1 tsp minced fresh rosemary
- 3 tsp minced fresh thyme
- 1/2 tsp coarsely-grnd black pepper Fleur de sel for sprinkling
- 1 pkt active dry yeast - (1/4 ounce)
- 1 c. hot water divided
- 3 c. flour divided
- 1/4 c. extra-virgin extra virgin olive oil plus more
- 2 tsp minced fresh rosemary
- 1/4 tsp coarsely-grnd black pepper
- 2 tsp kosher salt Coarse sea salt for sprinkling
Directions
- For the Cheese: Cut each goat cheese log into two equal pcs. If you are using crottins, they can be left whole. Place in a nonmetallic dish. Mix together one-half c. of extra virgin olive oil with the rosemary, thyme and coarsely grnd pepper. Pour over the goat cheese and let sit at room temperature for at least 4 hrs or possibly in the refrigerator for up to 1 week.
- Heat the oven to 400 degrees. Remove the goat cheese from the marinade and place it in a pan or possibly baking dish large sufficient to accommodate all the pcs. Drizzle a little of the marinade oil over the cheese. Bake till the goat cheese is soft but still holds its shape, about 5 min for room temperature cheese and 10 min for refrigerated cheese.
- To serve, place the warmed rounds on a large platter or possibly individual plates. Drizzle with the herbed extra virgin olive oil and sprinkle with fleur de sel. Serve with hot fougasse on the side.
- For the Rosemary Fougasse: Dissolve the yeast in one-half c. of the hot water in a large bowl. Add in one-fourth c. of flour and mix till combined. Let the mix rise covered with plastic wrap or possibly a damp towel in a hot place till extremely bubbly, about 40 min.
- Add in the remaining one-half c. water, extra virgin olive oil, rosemary and pepper to the dough. Stir well. Combine the kosher salt with the remaining 2 3/4 c. flour and add in to the dough. Knead on a lightly floured surface till the dough is soft and pliable, about 5 min. Place the dough in a clean bowl and cover the dough with plastic wrap or possibly a clean damp towel and let it rise in a hot place till doubled, 2 to 3 hrs.
- Heat the oven to 400 degrees. Place an oven rack on the top rung. Lightly grease a baking sheet with extra virgin olive oil.
- Punch the dough down and divide it into 8 pcs. Pat each piece into an oval and make three slits in the dough. Place on the baking sheet. Pull the dough to widen the slits. Cover the dough with a damp towel and let it rise for 20 min.
- Remove the towel and brush the dough with extra virgin olive oil. Sprinkle lightly with coarse sea salt. Bake on the top rack till golden brown, 30 min. Brush the fougasse with more extra virgin olive oil immediately when it is removed from the oven. Serve hot.
- This recipe yields 8 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 8 servings | |
| Calories 235 | |
| Calories from Fat 64 | 27% |
| Total Fat 7.32g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 73mg | 2% |
| Total Carbs 36.44g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.13g | 0% |
| Protein 5.21g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
