Step by step recipe:
- 5 min.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.
- 7 min.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.
- 1 hourBring 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).
- 5 min.Then cut dough into 2 lumps of same weight, roll each one into a ball.
Roll out one ball into a large rectangle.
- 3 min.Divide ¼ of the bacon over half the rectangle.
- 3 min.Then cover with grated Comté.
- 2 min.Make 3 slits with a sharp knife or dough cutter on the other half.
- 2 min.With a brush, moisten the dough all around bacon so that it sticks well.
- 2 min.Then fold dough over on itself.
- 5 min.And press well all round edges to stick.
Roll again gently to flatten.
- 5 min.Add another ¼ of the bacon on top, and sprinkle again with grated Comté.
- 1 hourPlace 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.
- 30 min.Put 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..
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.