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For 2 fougasses, you will need:



Nutritional information:

Whole recipe
Calories
4205
210%
Proteins
118g
45%
Carbohydrates
402g
38%
Fats
236g
36%
 Per 100 g 
Calories
343
17%
Proteins
10g
4%
Carbohydrates
33g
3%
Fats
19g
3%
Traffic
  • Recipe seen 189,886 times
Rating
  • Already noted 22 times
  • Average note : 2.7/3






% 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 €

 Change currency:

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



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Next message on 2014-11-02

Step by step recipe:


1
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.

Fougasse with bacon and Comté : Photo of step #1
2
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.

Fougasse with bacon and Comté : Photo of step #2
3
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).
Fougasse with bacon and Comté : Photo of step #3
4
Then cut dough into 2 lumps of same weight, roll each one into a ball.

Roll out one ball into a large rectangle.
Fougasse with bacon and Comté : Photo of step #4
5
Divide ¼ of the bacon over half the rectangle.
Fougasse with bacon and Comté : Photo of step #5
6
Then cover with grated Comté.
Fougasse with bacon and Comté : Photo of step #6
7
Make 3 slits with a sharp knife or dough cutter on the other half.
Fougasse with bacon and Comté : Photo of step #7
8
With a brush, moisten the dough all around bacon so that it sticks well.
Fougasse with bacon and Comté : Photo of step #8
9
Then fold dough over on itself.
Fougasse with bacon and Comté : Photo of step #9
10
And press well all round edges to stick.

Roll again gently to flatten.
Fougasse with bacon and Comté : Photo of step #10
11
Add another ¼ of the bacon on top, and sprinkle again with grated Comté.
Fougasse with bacon and Comté : Photo of step #11
12
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.

Fougasse with bacon and Comté : Photo of step #12
13
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.

Fougasse with bacon and Comté : Photo of step #13

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 13th 2010

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Next message on 2014-11-02

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