Fougasse with bacon and Comté

A recipe from cooking-ez.com
326K3.9 October 24th 2017
Fougasse with bacon and Comté
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For 2 fougasses, you will need:

Times:

PreparationRestingCookingStart to finish
34 min.2 hours35 min.3 hours 9 min.

Step by step recipe

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.
Fougasse with bacon and Comté : etape 25
2In 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.
Fougasse with bacon and Comté : etape 25
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).Fougasse with bacon and Comté : etape 25
4Then cut dough into 2 lumps of same weight, roll each one into a ball.

Roll out one ball into a large rectangle.
Fougasse with bacon and Comté : etape 25
5Divide ¼ of the bacon over half the rectangle.Fougasse with bacon and Comté : etape 25
6Then cover with grated Comté.Fougasse with bacon and Comté : etape 25
7Make 3 slits with a sharp knife or dough cutter on the other half.Fougasse with bacon and Comté : etape 25
8With a brush, moisten the dough all around bacon so that it sticks well.Fougasse with bacon and Comté : etape 25
9Then fold dough over on itself.Fougasse with bacon and Comté : etape 25
10And press well all round edges to stick.

Roll again gently to flatten.
Fougasse with bacon and Comté : etape 25
11Add another ¼ of the bacon on top, and sprinkle again with grated Comté.Fougasse with bacon and Comté : etape 25
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.
Fougasse with bacon and Comté : etape 25
13Put 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..
Fougasse with bacon and Comté : etape 25

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.
View this recipe : https://cooking-ez.com/four/recipe-fougasse-bacon-comte.php
May 20th 2024.
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