1,488 easy and fully explained recipes, with +66K photos and 78 videos

Fougasse with bacon and Comté

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

339 K 3.9/5 (50 reviews)

3 hours 9 min. difficulté

Easy

5.55 €

2 fougasses

9 Ingredients

Last modified on: October 24^th 2017

For this recipe: I want to make it (379×) I made it (360×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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

Change these quantities to make:

1 fougasse 2 fougasses 4 fougasses 6 fougasses

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Resting: 2 hours

Cooking: 35 min.

All in all: 3 hours 9 min.

When should you start or finish this recipe?

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.

Stage 2 - 7 min.

In the bowl of a mixer pour: 250 ml water (warm), 9 g 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.

Note: For the best way to knead, see: A few tips for effective kneading at home.

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.

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.

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.

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..

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk

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)

Other recipes you may also like

Classic French white bread

This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant". It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.
June 6^th 2017300 K4.1 3 hours 50 min.

Lemon creams

These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
December 6^th 201746 K3.9 45 min.

Cream sauce with Vin Jaune

This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3^rd 2018223 K4 50 min.

Piped petits-fours

As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30^th 2019127 K1 1 day 35 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3^rd 20201.70 M 304.0 7 days 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.