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Fougasse with bacon and Comté

Name: Fougasse with bacon and Comté
Prep time: 2 h 34 min
Cook time: 35 min
Total time: 3 h 9 min
Yield: 2 fougasses
Cuisine: French
Ingredients: 500 g flour; 30 g rye flour; 20 g yeast; 50 ml olive oil; 9 g salt; 250 ml water; 200 g small pieces of bacon; 150 g Comté cheese; 1 tablespoon olive oil

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

356 K 3.9/5 (50 reviews)628626

Duration

3 hours 9 min.

Difficulty

Easy

Last modified on: October 24^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 35 min.

Resting 2 hours

Cooking 35 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.

Fougasse with bacon and Comté : Stage 10

And press well all round edges to stick.

Roll again gently to flatten.

Stage 11 - ⌛ 5 min.

Fougasse with bacon and Comté : Stage 11

Add another ¼ of the bacon on top, and sprinkle again with grated Comté.

Stage 12 - ⌛ 1 hour

Fougasse with bacon and Comté : Stage 12

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.

Fougasse with bacon and Comté : Stage 13

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	32 g RDI=12 %	19 g RDI=26 %	343 kcal RDI=17 %	1,438 kJ RDI=17 %
Per fougasse	59 g RDI=91 %	201 g RDI=76 %	118 g RDI=162 %	2,102 kcal RDI=105 %	8,803 kJ RDI=105 %
Whole recipe	118 g RDI=182 %	402 g RDI=152 %	236 g RDI=323 %	4,205 kcal RDI=210 %	17,606 kJ RDI=210 %