Public Recipe
Caramelized Onion and Gruyère Fougasse
Shared on 7/10/2025
Make decorative cuts before proofing. Serve warm. Add bacon bits for extra flavor. Freezes well.
Prep Time
40 minutes
Bake Time
20 minutes
Difficulty
intermediate
Yield
2 loaves
yeast bread
Ingredients
- Bread Flour: 500g (4 cups)
- Water: 300ml (1 1/4 cups), warm
- Active Dry Yeast: 7g (2 1/4 tsp)
- Salt: 10g (2 tsp)
- Olive Oil: 30ml (2 tbsp)
- Caramelized Onions: 200g (1 1/2 cups)
- Gruyère Cheese: 150g (1 1/2 cups), grated
- Fresh Thyme: 1 tbsp, chopped
Instructions
1
Caramelize onions: Cook sliced onions with olive oil over low heat 30 minutes until golden.
2
Mix flour, yeast, salt. Add water and oil, mix until shaggy dough.
3
Knead 8 minutes until smooth.
4
Add onions, cheese, and thyme during last minute of kneading.
5
Rise 1.5 hours until doubled.
6
Divide in half. Roll each into oval.
7
Cut slashes to create leaf pattern.
8
Proof 30 minutes.
9
Preheat oven to 425°F (220°C).
10
Bake 18-20 minutes until golden.
11
Brush with olive oil before serving.
Equipment
- baking stone
Baker's Notes
Make decorative cuts before proofing. Serve warm. Add bacon bits for extra flavor. Freezes well.
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