Baking | Whole Wheat Walnut Garlic Cheddar Fougasse … and a focaccia too #comfortfood #vegetarian #bread

Summary: Whole Wheat Walnut Garlic Cheddar Fougasse … nothing can be as comforting as the smell of bread baking. The bread took me by surprise. Rustic, nutty, earthy, full of flavour, great texture and a good bite. Couldn’t ask for anything more in fresh bread. Fougasse is one of my all time favourites. Yield: 1 large or 2 smaller fougasses or focaccia, about 12 generous servings. Minimally adapted from NY Times

Prep Time: 15 minutes
Total Time: 60 minutes {plus rising time}
Ingredients:

• 2 tsp active dry yeast
• 1 tsp sugar
• 340ml lukewarm water
• 2 tbsp extra virgin olive oil
• 350g  whole wheat flour
• 100g all-purpose flour
• 5 cloves garlic, minced
• 15g salt
• Filling
• 100g walnuts, coarsely chopped
• 100g cheddar, diced into small cubes
• Topping
• 1 tablespoon extra virgin olive oil if making focaccia (optional)
• fresh herbs
• sea salt for sprinkling over top

Method: 

1. In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, minced garlic, whole wheat flour, all-purpose and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
2. {Thermomix:  Place all dough ingredients in bowl of TM and process at Speed 6 for 10 seconds. Then knead at interval speed for 3 minutes}
3. If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic. Shape into a ball.
4. Oil a large bowl with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
5. Punch down the dough. Divide the dough into two equal pieces for smaller breads. You can also make 1 large fougasse or focaccia.
6. Roll one half out to about an 12″ oval, spread half the walnuts and cheddar. Fold over the dough 2-3 times on itself to incorporate the stuffing.
7. Shape each back into a flattish ball, then fold the bottom third up, & top third down to make an oblong.
8. Roll into ovals with a flat base, cut slits diagonally, three on each side. Pull slightly to open the cuts, leaf like. {Repeat with other half, else make focaccia with it}
9. Place on parchment lined baking sheets. Cover with cling wrap & leave to double for 35-40 minutes while you preheat the oven.
10. Preheat the oven to 220C, brush the loaves with olive oil, sprinkle over sea salt and fresh herbs.
11. Bake for approximately 25-30 minutes till golden brown. Brush with more olive oil as they come out of the oven. Cool on racks. Serve warm {that’s how we love it} or at room temperature.

[/print_this]