Stuffed Fougasse
This stuffed fougasse makes for a wonderfully impressive main course or appetizer. With a no-knead dough, it’s not nearly as hard to make as it looks. Below are two suggested filling options - one vegetarian with artichoke hearts, Kalamata olives, caramelized onions and goat cheese and another with sausage, caramelized onions, tomato, and Parmesan. Of course, you could also make it with whatever assortment of cheese, meat and/or marinated veggies you prefer.
Fougasse:
1 1/2 cup warm water
1 1/2 tsp. quick-rise instant dry yeast
1 1/2 tsp. salt
1 tsp. olive oil for dough + 3 Tbsp. for assembly
3 cups all-purpose flour
1/2 tsp. dried oregano
Freshly ground pepper to taste
1/2 tsp. flaked sea salt + more for finishing
Filling (see options below)
Artichoke Heart, Kalamata Olive, Caramelized Onion and Goat Cheese Filling:
1/2 medium yellow onion, peeled and cut into 1-inch slices
2 Tbsp. unsalted butter
1 Tbsp. sugar
1/4 cup marinated artichoke hearts, drained and cut into thin slices
1/4 cup Kalamata olives, cut in half lengthwise
4 Tbsp. grated Parmesan
4 ounces herbed soft goat cheese, crumbled
Sausage, Tomato, Parmesan and Caramelized Onion Filling
1/2 medium yellow onion, cut into 1 inch slices
2 Tbsp. unsalted butter
1 Tbsp. sugar
2 fully cooked mild chicken Italian sausages, cut into thin slices
1/2 cup cherry tomatoes, sliced
1/2 cup shredded mozzarella
4 Tbsp. grated Parmesan
Directions:
Make dough: Combine water, yeast, salt, and olive oil in a large bowl. Let sit until yeast has dissolved and small bubbles have formed on the surface, about 5 minutes. Add flour and stir with a wooden spoon until combined. Cover bowl with plastic wrap or a clean damp dish towel and let rise until doubled in size, at least 2 hours, up to 8 hours.
Make Caramelized Onions: Heat 2 Tbsp. unsalted butter in a small skillet or frying pan over medium heat. Once butter has melted, add onions and cook, stirring occasionally, until onions are soft and translucent, about 5-7 minutes. Add sugar and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and set aside. (Note: The caramelized onions can be made up to 4 days in advance and kept in an airtight container in the refrigerator. You can also double the recipe and use for various dishes throughout the week or even keep in the freezer for up to 3 months.)
Assemble Fougasse: Preheat oven to 400° F. Line a large baking sheet with parchment paper and set aside.
Transfer dough to a generously floured surface and roll out into a large rectangle, approximately 14x10 inches. Brush one half of the dough of the dough with 2 Tbsp. of the olive oil, then sprinkle with flaked sea salt, dried oregano, and freshly ground pepper. Then layer caramelized onions and remaining filling ingredients onto that half of the dough, making sure to leave a 1/2 inch border. On the other half of the dough, cut four or five horizontal slits. (See picture below for reference.)
Carefully fold the half with the slits over the half with the filling and tuck the dough in along the edges to seal it. Using a dough scraper or spatula, carefully transfer fougasse to parchment lined baking sheet. Brush with remaining 1 Tbsp. of olive oil and sprinkle with flaked sea salt.
Bake until golden brown, about 20-25 minutes. Allow to cool before cutting into slices. Can be served as an appetizer or main course.
