Fougasse with Matured Cheddar

50min Ingredients for 4 servings

1 portion basic pizza dough (for two large loaves)

1 portion basic tomato sauce

3 1/2 ounces Castello Matured Cheddar or Castello Aged Havarti, grated


Curly kale pesto:

1/2 cup fresh curly kale, rinsed and trimmed

1/2 cup pine nuts, lightly toasted

2/3 cup olive oil

1 clove of garlic, peeled

1 tablespoon lemon juice

Salt and ground pepper

Some olive oil for brushing

Fougasse with Matured Cheddar


Divide the dough into two equal portions. Roll each out into a thin rectangle on a floured surface. Move the dough onto a piece of baking parchment. With a sharp knife, make one cut in the middle of the bread as well as two diagonal cuts on each side of the cut in the middle. Pull the dough gently to open up the holes.

Move the dough to baking parchment on a baking sheet and allow to rise covered for 15 minutes. Blend all ingredients for the pesto and season to taste with salt and pepper. Preheat the oven to 400°F.

When the bread has risen, brush it with olive oil and tomato sauce, sprinkle with grated cheese and bake in the middle of the oven at 400°F for approximately 25 minutes. 

Serve the bread with curly kale pesto for dipping.

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