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Goat's Cheese Fougasse Baguettes | Recipeish | Gustus Vitae

by Frankie Scanlon
Yield: 3 Baguettes.
Time Estimate: 2 Hours, including 1 and half unattended.
Storage Notes: Best if enjoyed within 24 hours.
Difficulty: Easy.
 

Baguettes are great. Homemade baguettes stuffed with goat cheese & roasted onion are better. And if you've got a baguette baker, it's easy to make all sorts of delicious baguettes, from simple French rolls to sacré bleu! fillings from Philly cheese to shrimp scampi. We went with a classic for this one, filling with crumbly feta and sautéed white onions for a savory baguette - just an all around lovely appetizer for a group.

Ingredients

Directions
  • Peel and mince onion.
  • Bring a medium sauté pan up to high heat, and add 2 Tbs olive oil.
  • Add onion and cook, stirring occasionally, until translucent and with edges starting to brown, and reserve.
  • In a large bowl, combine flour, yeast, Spiced Golden Sea Salt, 4 Tbs olive oil, and 2/3rds Cup warm water.
  • Knead for about 8 minutes - dough will be smooth and slightly tacky, but won't stick to your hands. Cover with a damp cloth, and rest for 30 minutes.
  • Grate cheddar, and crumble feta.
  • Sprinkle a work surface with flour, and place dough in center. Form into a rectangle, and divide into pieces.
  • Working with one piece at a time, use a rolling pin to stretch out your dough into roughly 12" x 8" rectangles. This will take a bit of time - sprinkle lightly with flour as needed.
  • Once you have your 3 dough rectangles, line the center of each with sautéed onions and crumbled feta, all the way to the ends.
  • Fold 2/3rds of dough oven to cover the onion & feta mix. Slightly dampen your fingers in warm water, and fold up the other 1/3rd, pressing to seal.
  • Lightly flour baguette baker. Place each baguette seam-side down in the baguette maker, crown with lid, and allow to rest and rise for a further 20 minutes.
  • Preheat oven to 450F.
  • Use a food brush to paint the tops of the baguettes with water, then sprinkle generously with both grated cheddar and Taste of Provence Seasoning.
  • Dust lightly with flour, and score a series of deep gashes in each baguette.
  • Crown, and pop in the oven for 30 minutes.
  • Remove lid, and bake for a further 5 minutes.
  • Take the baguette baker out of the oven, and drizzle honey across baguettes while still warm.
  • Rest for 5 minutes, then remove from baguette baker.
  • These baguettes are lovely on their own, better when paired with a nice glass of white wine, extra virgin olive oil, and good company.

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