Herb and vegan cheese stuffed fougasse- VEGANMOFO 2013

Day 11 of vegan mofo and I bring you another fougasse recipe! This time stuffed with vegusto cheese and herbs, perfect 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. In the time I have been a vegan (somewhere between 4-5 years, I don’t really know how long…) vegan cheese has come a long way! 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!

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Ingredients:
2 1/2- 3 cups organic strong white bread flour
1/2 tsp fine sea salt, plus more for sprinkling
1/4 tsp fresh cracked black pepper
1 1/4 cup tepid water
1/2 tbsp active dried yeast
1 tsp unrefined sugar
2 tbsp olive oil, plus extra for glazing

1/2 block of vegusto no-moo cheese, grated
2 tsp dried mixed herbs
pinch o’ red pepper flakes
1/2 cup chopped flat leaf parsley

Method:
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 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. Stretch out the dough slightly to make the holes more defined and set aside to rise for another 30 minutes. Preheat the oven to 230c/ 450f and 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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7 thoughts on “Herb and vegan cheese stuffed fougasse- VEGANMOFO 2013

  1. This looks lovely. What Vegusto cheese would you recommend? I love the piquant one and the melty. Also, when you place the cheese in the centre, do you mean following the shape of the loaf (but with a border of no cheese) or in a line in the middle? Thanks very much.

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