This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
354 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: Soft apple cookies, Corsican tarts, Rabbit civet "à la normande", Pesto crackers, How to seal a terrine or casserole dish, ... See them all 210
Water
Like these other recipes: Mushroom velouté, Leek and potato soup, Confit of carrots with bacon, Potimarron (Japanese chestnut pumpkin) purée, Butter cream, ... See them all 139
Small pieces of bacon
Like these other recipes: Deep leek and potato quiche, Lumberjack turnovers, Rabbit with mustard, Crispy spinach rolls, Fillet of pollack cooked in two stages, ... See them all 41
Comté cheese
Like these other recipes: Triple-Cheese Pumpkin Gratin, Mozzarella pasta bake, Hearty potato and ham gratin, Gratin of Jerusalem artichokes à la Comtoise, Chicken Brussels pie, ... See them all 45
Other recipes you may also like
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013881 K 44.7 55 min.
Fruit salad
To make a good fruit salad, there are three important points:- Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).
- Remove absolutely all skins and seeds.
- Bring it all together with a good home made sugar syrup added to the fruit juices.
April 20th 2020401 K4.1 1 hour 15 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau". June 15th 2020523 K 25 3 hours 60 min.
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside. February 21th 2011356 K3.7 50 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019518 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.