Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
351 K 3.9/5 (50 reviews)
3 hours 9 min.
Easy
5.55 €
2 fougasses
9 IngredientsLast modified on: October 24th 2017
For 2 fougasses, you will need:
- 1
500 g flour - 2
30 g rye flour - 3
20 g yeast - 4
50 ml olive oil - 5
9 g salt - 6
250 ml water - 7
200 g small pieces of bacon - 8
150 g Comté cheese - 9 1 tablespoon olive oil
- Total weight: 1,225 grams
Times for this recipe
Preparation: 35 min.
Resting: 2 hours
Cooking: 35 min.
All in all: 3 hours 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 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.
They should not be too brown because they will be cooked again in the oven.
Leave to cool.
Stage 2 - 7 min.
Stage 3 - 1 hour
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).
Stage 4 - 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.
Roll out one ball into a large rectangle.
Stage 5 - 3 min.
Divide ¼ of the bacon over half the rectangle.
Stage 6 - 3 min.
Then cover with grated Comté.
Stage 7 - 2 min.
Make 3 slits with a sharp knife or dough cutter on the other half.
Stage 8 - 2 min.
With a brush, moisten the dough all around bacon so that it sticks well.
Stage 9 - 2 min.
Then fold dough over on itself.
Stage 10 - 5 min.
And press well all round edges to stick.
Roll again gently to flatten.
Roll again gently to flatten.
Stage 11 - 5 min.
Add another ¼ of the bacon on top, and sprinkle again with grated Comté.
Stage 12 - 1 hour
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.
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.
Stage 13 - 30 min.
Put in the oven for approximately 30 minutes, until fougasse is golden brown.
Note: As 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..
Note: As 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.
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.
Keeping: Several days in a towel bag.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 400 RDI=40 % | 240 RDI=40 % | 4,210 RDI=210 % | 17,610 RDI: 210 % |
| Per 100 g | 9 RDI=4 % | 30 RDI=3 % | 20 RDI=3 % | 340 RDI=20 % | 1,440 RDI: 20 % |
| Per fougasse | 60 RDI=20 % | 200 RDI=20 % | 120 RDI=20 % | 2,100 RDI=110 % | 8,800 RDI: 110 % |
How much will it cost?
- For 2 fougasses : 5.55 €
- Per fougasse : 2.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Cramique, Escalope cordon bleu, Apple and whisky crumble, Financier batter, Oat shortbread biscuits, ... See them all 205
Water
Like these other recipes: Chicken pie, Nonettes, Praline, Ali Baba bread, Italian hot chocolate , ... See them all 137
Small pieces of bacon
Like these other recipes: Deep leek and potato quiche, Alsatian-style salad, How to cook bacon and remove excess fat, Fillet of pollack cooked in two stages, Bacon rolls, ... See them all 41
Comté cheese
Like these other recipes: Brioche tart with Comté cheese, Special Cheese and Walnut Sticks, Brussels sprouts salad with smoked trout and Comté cheese, Carrot salad with almonds and Comté cheese, Comtoise endive salad, ... See them all 42
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.79 M 23.4 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012793 K 43 25 min.
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad. November 11th 2012314 K5 35 min.
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018251 K3.9 1 hour 25 min.
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here. February 21th 2011402 K4.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.