Fig and Goat Cheese Stuffed Fougasse for #TwelveLoaves
For as long as I can remember, I’ve had a love affair with figs. It all started with my dad showing me a fig tree. He plucked one, and in his usual way when something tasted good said “Um, um! Man-o-man those are good!” I can hear and see him doing so in my mind. His eyes closed, lips pursed, and head tilted to the right, he’d give a hard, diagonal nod downward as he savored the taste. The left over fig would often be smeared on a piece of bread and consumed immediately.
This months Twelve Loaves baking challenge is bread with cheese. What better opportunity to marry off the fig with a goat.
Sometimes soft and fluffy, other times firm and funky, goat cheese has many characters. I’ve had it as ripe as forgotten gym socks at the end of summer. And the fig- a paunchy fruit that wrinkles gracefully with age and oozes sweet, endearing quirkiness. Both are eccentric in their own ways. I suppose a little like me!
But this fougasse may just enticingly draw you into taking a second, and perhaps third piece. Slather a warm piece with butter anytime. And, you may just find yourself saying “Um, um! Thiiisss is good!”
For Twelve Loaves, bake a bread, yeast or quick bread, loaf or individual, filled, stuffed, studded or topped with your favorite cheese! There’s still time in September, or join us in October. Thank you Lori- Cake Duchess, Barb- Creative Culinary, and Jamie- Life’s a Feast!
Fougasse Stuffed with Figs and Goat Cheese for #TwelveLoaves
- 2/3 cup plus 2 teaspoons (165 ml) lukewarm water
- ¾ teaspoon granulated yeast
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon olive oil
- 1 cup unbleached all-purpose flour
- ½ cup plus 2 tablespoons whole wheat flour
- 1 cup figs, cut into1/2-inch pieces. (I used brown turkey and black mission.)
- 1 cup goat cheese of your choice. (I used a soft, Laura Chenel type goat.)
- Sea salt or kosher salt, for sprinkling
- 1 heaping teaspoon fresh thyme, chopped
Combine water and yeast in a medium sized bowl. Let sit a few minutes until the yeast starts to dissolve. Add the salt, sugar and olive oil and stir to combine.
Add the flour and mix until combined either by hand, using a stand mixer with a dough hook or a food processor with a dough hook. There is no need to knead the dough.
Cover the bowl with saran wrap or a towel. Allow to rest at room temperature until double, approximately 2 hours.
While dough is rising, prepare figs and set aside in a bowl.
Fifteen minutes before baking, preheat oven to 450°F with a rack in the middle of the oven. Put another rack on the bottom of the oven with a bowl on it. You can also use an empty broiler tray. This will be for water when baking.
Dust the surface of dough with flour and remove. Place on a flour-dusted surface and form into ball by stretching the dough. Continue to stretch and shape into an oblong by hand or with a rolling pin, which ever is easier for you. Make sure dough doesn’t stick on the surface. You want the dough to be about 1/8 to ¼-inch thick.
Place dough on a silpat or parchment paper lined baking sheet.
Cut slits into the dough on one side only. If the knife sticks, add a little flour. Spread the holes open gently.
Using half of the goat cheese, put nickel sized dollop’s randomly on the unslit side of the dough, leaving a 1-inch boarder around the edge.
Randomly top the cheese with fig pieces.
Finish putting the remaining cheese on top of the figs.
Sprinkle the surface with salt and thyme.
Fold the slit side of dough over the filling to meet the opposite edge. Pinch to seal. You can brush the top of the dough with olive oil if you’d like.
Put pan into oven and 1 cup water into the bowl / broiler tray and immediately close oven door.
Bake for 20 to 25 minutes, or until golden on top.
Cool on a wire rack.