Start by making the fougasse dough.

• Mix the yeast with warm water (not too hot though). Then add all the ingredients and knead in a food processor at medium speed for a few minutes. Reserve in a warm place covered with humid cloth and let it rise for at least 30 min to 1 hour (for example a warm part in the house or the oven at 30 °C).

If you use a Magimix CookExpert: Water + yeast with the bread / brioche program. When the program stops, add all the ingredients and press auto. I like restart the program a second time.

Meanwhile prepare the filling:

• Heat olive oil in a frying pan and sliced onions and fry. Add salt and pepper. Fry until onions become translucent. I like them to cook long so that they become almost caramelized then sooo tasty! (as in mu caramelized onions recipe but it’s not necessary).
• Heat the cream in a pan, add 25 gr of blue cheese cut into small pieces and mix until it melts and you obtain a cream more or less homogeneous. Let the cream set in the fridge, it will solidify a little bit.

Assemble the fougasse:

• Preheat your oven to 220 °C. Spread the dough on the baking sheet covered with parchment paper. Cover the central part with blue cheese cream. Arrange walnuts (each walnut cut into 4 to 8), onions and cubes of the remaining Fourme d'Ambert. More or less depending on your taste.
• Fold the sides of the dough to form a kind of flattened loaf. Brush with fresh cream or a beaten egg for a nice golden brown fougasse.

Bake

• Bake for about 20 minutes until bread dough is cooked. Ideally serve warm