Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
275,8594/5 for 43 ratings
Grade this recipe: Last modified on: October 24th 2017
For 2 fougasses, you will need:
- 0
500 g flour - 1
30 g rye flour - 2
20 g yeast - 3
50 ml olive oil - 4
9 g salt - 5
250 ml water - 6
200 g small pieces of bacon - 7
150 g Comté cheese - 8 1 tablespoon olive oil
- Total weight: 1,224 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 34 min. | 2 hours | 35 min. | 3 hours 9 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in a towel bag.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,205 Kcal or 17,605 Kj | 118 gr | 402 gr | 236 gr |
| 210 % | 45 % | 38 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 344 Kcal or 1,440 Kj | 10 gr | 33 gr | 19 gr |
| 17 % | 4 % | 3 % | 3 % |
| Per fougasse | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,103 Kcal or 8,805 Kj | 59 gr | 201 gr | 118 gr |
| 105 % | 23 % | 19 % | 18 % |
How much will it cost?
- For 2 fougasses : 5.52 €
- Per fougasse : 2.76 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Muffin dough, Chocolate mug cake, Toasted almond cake, Flamiche, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: How to rehydrate dried mushrooms, Pitta bread, Taos hotpot, Choux pastry (pâte à choux), Mushroom velouté, ... All |
| Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Warm haricot bean salad, Maroilles cheese quiche, Röstis, Oven omelette, Bacon rolls, ... All |
| Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Mozzarella pasta bake, Mini cheese and mustard toasts, Comtoise endive salad, Chicken Brussels pie, ... All |
Other recipes you may also like
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.142,5254.5/5 for 4 ratings 1 hour 4 min.
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...96,1705/5 for 1 ratings 2 hours 53 min.
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.67,7674/5 for 1 ratings 1 hour 10 min.
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...59,784 15/5 for 2 ratings 2 hours 32 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-25)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question