Cherry Tomato, Rosemary and Red Onion Fougasse

I have been seeing so many wonderful posts about the French Fougasse all over the internet lately.  I have never tasted Fougasse, but it just looks so wonderful. It’s elegant leaf shape lends it an air that reminds me more of an artwork rather than a type of bread. And I have been told it’s a relative of the Italian Focaccia, which I just adore.

So it was high time I used my current spare time to make good use of it.

Oven on, let’s bake (on a different note, are you as excited about the next “British Bake Off” episode tonight as I am?)


Even uncooked I thought it looked delicious.


Cherry Tomato, Rosemary and Red Onion Fougasse

  • Servings: perfect for two
  • Difficulty: easy
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250g white flour
3.5g (half a sachet) east-blend yeast
1 tsp salt
0.5 tsp sugar
175ml hand-hot water
1 tbsp. olive oil
1 red onion, finely chopped
0.5 tbsp olive oil
A few cherry tomatoes
A few rosemary sprigs

1. Mix flour, yeast, salt and sugar together.
2. Add water, oil and mix to a soft dough.
3. Knead for approx. 5-10 minutes. Until soft and non-sticky.
4. Fry the onions until slightly soft.
5. Finely chop a few leaves of rosemary sprigs and add to the onion.
6. Mix half the onion/rosemary mix into the dough.
7. Spread the dough onto the baking tray or the baking paper and shape into a leaf.
8. With a sharp knife cut through the middle and make three slashes along each side.
9. Open the slashes slightly.
10. Gently brush the dough with a bit of water.
11. Spread the remaining rosemary, onion and cherry tomatoes on top of the dough.
12. Leave to rise for 15 minutes.

Preheat oven at 220° and bake for approx. 20 minutes until golden brown.

Apart from the obvious failure (the leaves kind of grew back together so there are no holes in my fougasse) this tasted absolutely amazing. I got the recipe from the bbcgoodfood website. I haven’t altered the recipe, apart from halving the quantity and adding as many tomatoes and rosemary sprigs as I fancied. Next time I think I would add some chopped olives, black ones I think. This might just give it a last boost.

140813 Fougasse

The texture was very pleasing. I have never managed to bake a bread that turned out this okay. It was smooth and light, which I credit to the extra 5 minutes of kneading. I actually used tomatoes which were a big too big for this small Fougasse. But they are from my parents garden and I rather use something that’s sitting in my fridge than go out and buy something I don’t really need.


So I think I will be bringing this dish to this weeks Fiesta Friday. I know, I know.. still a bit early to be talking about Friday. We still have another day of baking or eating or both ahead of us. But I was quite excited about this fougasse as I started to devour it, this afternoon and I just had to share it with you immediately.


Oh and on our table, this was served for a late lunch with recently purchased, alp cheese, salsiz and cold meats. For those who don’t know it, salsiz is a specialty from the recently visited Graubünden. It’s a type of dry meat, almost a cousin of the salami. But smaller, air-dried and usually made with pork meat, although this one has a lot of beef in it too. Yup, me likes my meat too.

Zopfbrötchen mit einem Rosmarin, Oliven und Speckmix

Es gibt fast nichts schöneres als ein schönes Stück Zopf am Sonntagmorgen zum Frühstück. Mit ein bisschen Marmelade oder Käse oben auf. Lecker. Ich mag Zopf aber auch in sämtlichen anderen Variationen. Zum Beispiel eine salzige Version, welche gut als Aperitif aufgetischt werden kann oder einfach als Snack zwischendurch. Hier habe ich Rosmarin, Oliven und Speck in den Teig gemixt, welches perfekt zu einem mediteranen Salat passt.

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Zopfbrötchen mit einem Rosmarin, Oliven und Speckmix

  • Servings: 3 loafs
  • Difficulty: einfach
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500g Mehl
1 KL Salz
1 KL Zucker
60g weiche Butter
15g Hefe
3dl Milch
50g Speck
50g Oliven
2 Zweige Rosmarin

1. Als erstes den Speck und die Oliven in kleine Stücke schneiden. Den Rosmarien vom stiehl lösen und hacken.
2. Mehl sieben und in eine Schüssel geben. Salz, Zucker und die weiche Butter in Flocken zugeben.
3. Nebenbei die Hefe in der Milch auflösen. Am besten geht es mit Milch, welche Zimmertemperatur hat.
4. Anschliessend Mehl mit der Flüssigkeit von der Mitte aus anrühren und zu einem Teig formen.
5. Die vorbereitetn Speck und Olivenwürfen sowie den Rosmarien zum Teig geben und weiter kneten, bis die Zutaten gut vermischt sind.
6. Teig dritteln und zu individuellen Brötchen formen.
7. Bei Zimmertemperatur und zugedeckt mit einem feuchten Tuch aufs doppelte aufgehen lassen.
8. Mit einem verquirteln Ei zweimal bestreichen und nochmals 10 Minuten ruhen lassen.
9. Backen: Im vorgeheizten Ofen, bei 200°, in der Ofenmitte bie ca. 20 Minuten backen.