Fig leaf-baked brie with pickled figs and fennel seed fougasse

There's nothing much better than oozey, gooey brie, fresh-baked fougasse and a pickled fig or two.

📝 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
• 1/4 tsp dried yeast
• Extra-virgin olive oil, for brushing
• Fennel seeds and sea salt flakes, for sprinkling
• Pickled figs
• 1 1/2 tbsp each Sherry vinegar and white wine vinegar
• 2 tsp caster sugar
• 1/2 tsp crushed pepperberries
• 4 figs, cut into sixths lengthways

👨‍🍳 Instructions

1. 11: 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).
2. 22: 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.
3. 33: 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.
4. 44: Meanwhile, for pickled figs, combine all ingredients in a bowl and gently toss to coat. Set aside to quick-pickle (15-20 minutes).
5. 55: 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.