Recipe courtesy of Luke Nguyen
Episode: Loire Valley
1 hr 30 min
30 min
12 fouee


  • 1 scant tablespoon fresh yeast
  • 2 1/2 cups all-purpose flour, plus additional for dusting
  • 3/4 teaspoon salt
  • 7 ounces goat cheese, sliced


Special equipment: a wood-fired oven

Dissolve the fresh yeast in a small bowl of water. Set aside.

In a mixing bowl, combine the flour, salt, dissolved yeast and 7 ounces water and beat with a mixer for 10 minutes. Allow to rest for 40 minutes.

Bring a wood-fired oven to 550 to 650 degrees F.

Divide the dough into 12 balls that are just under 3 ounces each, then roll each dough on a floured work surface until a thin disk-like shape is formed.

Place the fouee disks in the oven only 2 at a time and cook until they puff up and are slightly browned in color, 1 minute. (If this is not achieved, it means your wood-fired oven is not hot enough yet.)

Remove the fouee bread from the oven and slice open the top with a knife, making a pocket. Stuff with a large slice of goat cheese, then serve immediately. Repeat with the remaining dough and cheese. 

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