Name: Fig leaf-baked brie with pickled figs and fennel seed fougasse
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Yield: 6-8
Ingredients: 1 large edible fig leaf (see note); 400 gm triple-cream brie, such as Fromagerie Rouzaire Coulommiers; 1 garlic clove, thinly sliced; 1 tbsp thyme, plus extra to serve; Fougasse dough; 300 gm (2 cups) baker’s flour; 100 gm spelt flour; ¼ tsp dried yeast; Extra-virgin olive oil, for brushing; Fennel seeds and sea salt flakes, for sprinkling; Pickled figs; 1½ tbsp each Sherry vinegar and white wine vinegar; 2 tsp caster sugar; ½ tsp crushed pepperberries; 4 figs, cut into sixths lengthways

We’ve encased brie in a fig leaf to infuse subtle fruity flavour to this oozy cheese. Its ideal accompaniment? A moreish and chewy spelt fougasse for dipping and a vinegar-forward, peppered pickled fig to offset the rich and nutty qualities of the baked cheese makes this treat a triple threat. Start this recipe 1 day ahead.

Ingredients

1 large edible fig leaf (see note)

400 gm triple-cream brie, such as Fromagerie Rouzaire Coulommiers

1 garlic clove, thinly sliced

1 tbsp thyme, plus extra to serve

Fougasse dough

300 gm (2 cups) baker’s flour

100 gm spelt flour

¼ tsp dried yeast

Extra-virgin olive oil, for brushing

Fennel seeds and sea salt flakes, for sprinkling

Pickled figs

1½ tbsp each Sherry vinegar and white wine vinegar

2 tsp caster sugar

½ tsp crushed pepperberries

4 figs, cut into sixths lengthways

Method

For fougasse dough, combine flour, yeast and 300ml tepid water in a large bowl until a shaggy dough forms; cover and set aside to prove (1 hour). Combine 1 tbsp warm water with 8gm fine sea salt in a small bowl and set aside. Add salt water to dough; using your hands, mix to combine, then cover and set aside to prove (1 hour).

Knock back dough. Stretch and fold dough four times, then cover and set aside to prove (1 hour). Repeat stretching, folding and proving three times. Cover and refrigerate overnight to prove.

Bring dough to room temperature (2 hours. Preheat oven to 230°C fan-forced. To shape dough, divide into four portions and roll into balls. Working with one portion of dough at a time, lightly press down and shape into a 15cm long oval. Using the image as a guide, cut incisions in each with floured sharp scissors and carefully pull apart to open slightly, then transfer to trays lined with baking paper. Brush generously with olive oil and sprinkle with fennel seeds and sea salt. Bake fougasse until golden (15-18 minutes). Cool on trays.

Meanwhile, for pickled figs, combine all ingredients in a bowl and gently toss to coat. Set aside to quick-pickle (15-20 minutes).

For baked brie, reduce oven to 180°C fan-forced. Score top of cheese, 2cm deep, in a diamond pattern and stud with garlic slices and thyme. Place a large fig leaf in a small shallow ovenproof bowl (about 12cm diameter), top with brie and bake until soft and oozing (25-30 minutes). Transfer baked brie to a serving platter. Scatter brie with extra thyme and serve with pickled figs and fougasse for dipping on the side.

Edible fig leaves are available from farmers’ markets; small fig trees are available from nurseries, or can be foraged. If unavailable, omit.
Note

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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