Baking

Fougasse with bacon and Comté

Step by step recipe:


  1. 5 min.Fougasse with bacon and Comté : Photo of step #1Lightly 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.
  2. 7 min.Fougasse with bacon and Comté : Photo of step #2In 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.
  3. 1 hourFougasse with bacon and Comté : Photo of step #3Bring 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).
  4. 5 min.Fougasse with bacon and Comté : Photo of step #4Then cut dough into 2 lumps of same weight, roll each one into a ball.

    Roll out one ball into a large rectangle.
  5. 3 min.Fougasse with bacon and Comté : Photo of step #5Divide ¼ of the bacon over half the rectangle.
  6. 3 min.Fougasse with bacon and Comté : Photo of step #6Then cover with grated Comté.
  7. 2 min.Fougasse with bacon and Comté : Photo of step #7Make 3 slits with a sharp knife or dough cutter on the other half.
  8. 2 min.Fougasse with bacon and Comté : Photo of step #8With a brush, moisten the dough all around bacon so that it sticks well.
  9. 2 min.Fougasse with bacon and Comté : Photo of step #9Then fold dough over on itself.
  10. 5 min.Fougasse with bacon and Comté : Photo of step #10And press well all round edges to stick.

    Roll again gently to flatten.
  11. 5 min.Fougasse with bacon and Comté : Photo of step #11Add another ¼ of the bacon on top, and sprinkle again with grated Comté.
  12. 1 hourFougasse with bacon and Comté : Photo of step #12Place 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.
  13. 30 min.Fougasse with bacon and Comté : Photo of step #13Put in the oven for approximately 30 minutes, until fougasse is golden brown.

    Note: Like when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

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

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