Fougasse with Fourme d’Ambert and onions, Recipe

Ideal for an aperitif, even better still warm, this fougasse is very soft inside, with the sweetness of the pan-fried onions and the character of the blue cheese, here from the Fourme d’Ambert AOP.

And a few nuts because it goes well together and adds a little chew.

Do you often make fougasses? The advantage once you have found a dough recipe that suits you is that you can change the toppings as you wish. Our little secret with my daughter, who also likes to vary the pleasures and get her hands dirty, is to have a slightly creamy base so that the filling does not dry out too much when cooking and the inside remains soft as desired. So very often, it’s a little bed of thick crème fraîche.

Here I wanted to highlight the Fourme d’Ambert AOP which is a blue that I really like, by playing on the textures. So to get my creamy part, I first make a blue cheese cream (by heating cream and melting a piece of Fourme cheese in it). Once cooled, it thickens and can be used in many different ways. For example, you can make this preparation into whipped cream, adding if necessary a little more 30% whipping cream and use it to decorate all kinds of aperitifs: toasts, verrines, etc.

Anyway, coming back to the recipe, I offer you a fougasse with pan-fried onions, a few walnuts and Fourme d’Ambert, in cream and in pieces. To be declined at leisure…

Fougasse with blue cheese and onions

Ideal for an aperitif, even better still warm, this fougasse is very soft inside, with the sweetness of the pan-fried onions and the character of the blue cheese, here from the Fourme d’Ambert AOP.

Cooking modeTo prevent sleep

Preparation time 10 minutes min

Cooking time 20 minutes min

Rest 1 hour h

Total time 30 minutes min

Type of dish Aperitif, Starter

Kitchen French

Start by making the fougasse dough

Meanwhile prepare the filling:

Finally cook the focaccia

You can vary this basic focaccia recipe with the topping of your choice. Here a very creamy blue cheese and candied onions. For example, you can try a Provençal touch with tomatoes and bacon.
The main stages: We prepare the focaccia dough. Heat the cream and dissolve the blue cheese in it. We fry the onions. Then assemble and cook the fougasse. Ideally served lukewarm. I also give you the version with the CookExpert robot

Enjoy your food !