Fougasse with Matured Cheddar, tomatoes and curly kale pesto

Total 50 Min (minutes)

Provence with a twist – our recipe for Fougasse with Matured Cheddar, tomatoes and curly kale pesto will excite bread lovers and cheese lovers alike. The cheddar adds new flavour and richness to the classic bread, while the kale pesto gives your snacking a modern twist. Bon appétit.

Fougasse with Matured Cheddar, tomatoes and curly kale pesto

Ingredients

1 portion basic pizza dough (for two large loaves)
1 portion tomato sauce

Curly kale pesto

100 g fresh curly kale, rinsed and trimmed
100 ml pine nuts, lightly toasted
150 ml olive oil
1 garlic clove, peeled
1 tbsp lemon juice
salt
ground pepper
some olive oil for brushing

Preparation

Preparation

Divide the dough into two equal portions. Roll each one 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 on the baking parchment over to a baking sheet and allow to rise covered for 15 min.

Blend all the ingredients for the pesto and season to taste with salt and pepper and preheat the oven to 200°C.

When the bread has risen, brush it with olive oil and tomato sauce, sprinkle with grated Castello Mature Cheddar cheese and bake in the middle of the oven at 200°C for approx. 25 min.

Serve the bread with curly kale pesto for dipping.

Wood-Grilled Toast with Blue Cheese, Bacon and Honey

Ideas and Inspiration