Fougasse with bacon and Comté

This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).

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For1 fougasse 2 fougasses 4 fougasses 6 fougasses

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For 2 fougasses, you will need:

500 g flour
30 g rye flour
20 g yeast
50 ml olive oil
10 g coarse salt
250 ml water
200 g small pieces of bacon
150 g Comté cheese
1 tablespoon olive oil

Nutritional information:

Whole recipe

Calories

4205

210%

Proteins

118g

45%

Carbohydrates

402g

38%

Fats

236g

36%

Per 100 g

Calories

343

17%

Proteins

10g

Carbohydrates

33g

Fats

19g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 34 min.
Resting : 2 hours
Cooking : 35 min.
Start to finish : 3 hours 9 min.

Preservation : Several days in a towel bag.

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How much will it cost?

For 2 fougasses : 5.53 €
Per fougasse : 2.77 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Lightly fry 200 g small pieces of bacon, in 1 tablespoon olive oil. They should not be too brown because they will be cooked again in the oven. Leave to cool.
In the bowl of a mixer pour: 250 ml water (warm), 10 g coarse salt, 50 ml olive oil, then 30 g rye flour and 500 g flour, and finally 20 g yeast. Knead for 6 minutes on low speed.
Bring dough together into a ball, cover with a damp tea-towel, and leave to rise in a warm place until doubled in volume (about 1 hour).
Then cut dough into 2 lumps of same weight, roll each one into a ball. Roll out one ball into a large rectangle.
Divide ¼ of the bacon over half the rectangle.
Then cover with grated Comté.
Make 3 slits with a sharp knife or dough cutter on the other half.
With a brush, moisten the dough all around bacon so that it sticks well.
Then fold dough over on itself.
And press well all round edges to stick. Roll again gently to flatten.
Add another ¼ of the bacon on top, and sprinkle again with grated Comté.
Place fougasse on baking sheet, cover with a plastic sheet. Do the same thing with the remaining dough, and leave in a warm place to rise for one hour. Preheat the oven to 240°C or 464°F.
Put in the oven for approximately 30 minutes, until fougasse is golden brown. If you use a conventional oven, leave it on the baking sheet, for a wood-fired oven, place directly on the floor, it will taste much better.

Remarks:

Quantities of bacon and cheese are just suggestions, do not hesitate to adapt to your taste. Likewise for a more "Provençal" flavour, you can add some halved olives to bacon and Comté.

A fougasse straight from the oven, and cut into small cubes, makes an excellent aperitif.

If you plan to eat it later, I advise you to remove it from the oven as soon as barely cooked, and to bake it again for a few minutes just before serving: it's much better warm.

Source:

Home made

Last modified on: October 13^th 2010

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