This traditional French bread is light and airy, and often served with goat's cheese, as in this recipe.






Skill level

Average: 2.6 (45 votes)


  • 200 g goat’s cheese

Fouée dough

  • 7 g fresh yeast
  • 300 g (2 cups) plain flour
  • 200 ml water
  • 5 g salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 40 minutes

To make the dough, place yeast in a small bowl and add a little water to dissolve.

Place flour, water, salt and dissolved yeast in the bowl of an electric mixer and mix for 10 minutes. Set aside to rest for 40 minutes.

Preheat a wood-fired oven to 300-350°C.

Divide dough into 12 x 80 g balls. On a lightly floured work surface, roll each ball to form a thin disk. 

Divide the dough to 80g balls, then roll each dough on a floured bench until a thin disk like shape is formed.

Place dough, two pieces at a time, on a baking tray and cook for 1 minute or until puffed and browned. (If it takes longer than this, the oven is not hot enough.) Remove from oven and use a knife to slice open the top, forming a pocket. Stuff with a piece of goat’s cheese and serve.

Repeat with remaining dough and cheese.