Red onion, gruyère & rosemary fougasse

Red onion, gruyère & rosemary fougasse

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(21 ratings)

Prep: 30 mins Cook: 20 mins Plus rising


Makes 2, serves 3-4 (1 loaf)

This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia

Nutrition and extra info

  • Freeze cooled loaf, wrapped, for up to 1 month

Nutrition: per serving

  • kcal322
  • fat11g
  • saturates4g
  • carbs49g
  • sugars2g
  • fibre2g
  • protein11g
  • salt1.96g
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  • 1 red onion
  • 1 tbsp olive oil, plus a little extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g gruyère



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • few rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • coarse sea salt

For the dough

  • 7g sachet easy-blend yeast or 15g fresh yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 500g strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.

  2. Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil.

  3. Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.

  4. Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.

  5. When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.

  6. Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the gruyère into small cubes. Chop half the rosemary.

  7. Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary.

  8. Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.

  9. Repeat with the other piece of dough. Stick gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.

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Comments, questions and tips

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8th Jul, 2019
Was delicious even though I didn’t get the gaps to make a leaf, not sure why as I made the slashed but nevertheless it tasted really good
25th Apr, 2017
I used thyme instead of rosemary (figuring any fresh herb is better than none, and the more the merrier!), and strong mature cheddar instead of Gruyere, and it was still wonderful. A really gorgeous bread; do not make for the week - it will be gone in a night!
18th Jul, 2016
Easy to make and it tastes great. Good for dipping in olive oil or any of your preferred dips.
24th Oct, 2015
This turned out amazing! Not as large as I was expecting, but none the less delicious.
26th Oct, 2014
Magnificent! Didn't use any sugar. Followed the recipe otherwise to the letter, and the dough was perfect, not too wet.
10th Mar, 2013
Love this recipe! Such a great starter or side dish. Great dipped in olive oil and balsamic.
3rd Feb, 2013
really delicious and easy! One of my first times making bread, I'll definitely be making it again! My family loved it. The dough was wetter as others have said but I still found it fine to work with. I might try using spelt flour next time since I'm not a fan of using all white flour and like to eat less gluten when possible.
23rd Sep, 2012
Cooked this today and it was lovely. Used goats cheese instead of the Gruyere and also 200ml water to begin with and added more until dough felt just sticky. Great texture and flavour.
10th Apr, 2012
This came out quite nice in the end and the result is worth 4 or 5 stars, but the process was really stressful due to the provided measurements and/or the instructions being off. As it is, it was impossible to "knead", "roll" or "cut" the dough - way too gooey and wet, even after adding lots of extra flour. It was more of a mix, pour blobs onto the oven tray and hope for the best. If I make it again, I'll use much less water (200ml?) and add it gradually. Otherwise, the gruyere and rosemary combo was great - I wouldn't mess with that in favour of other cheeses and herbs.
28th Jul, 2011
Made this bread several times for different members of my family and friends - a big hit each time. The gruyere adds a special flavour which is hard to beat, but also good with other cheeses. The first time I made the recipe I also found it rather a rather wet mix, but the best bread is made with wetter rather than drier mix - and it's not hard to add a little extra flour if it doesn't bind together after a good knead. This has already become a family favourite - and its fame is spreading!


22nd Jan, 2019
Hi, I followed the recipe to the letter but when I took it out of the oven, it was very doughy and looked almost raw in places. What am I doing wrong? Not sure if it needed to be proved for longer? Grateful for any suggestions!
goodfoodteam's picture
25th Jan, 2019
We're sorry to hear yours did not turn out well. Twenty minutes in a warm place should be sufficient for proving so we'd say it's more likely the oven wasn't fully up to temperature, it needs to be hot. If you find the loaves are not cooked after 15 mins, give them a few mins more.
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