1,565 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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)

3 hours 9 min. difficulté

Easy

5.55 €

2 fougasses

9 Ingredients

Last modified on: October 24^th 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.

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.

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 %

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

Jerusalem artichoke purée with leeks

A purée of Jerusalem artichokes with just tender leeks and a little leftover cooked pork added.

April 27^th 202238 K

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011346 K 14 40 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.

December 20^th 2018398 K 14 1 day 1 hour 25 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

February 21^th 2011329 K3.8 25 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018446 K 15 30 min.

News list of cooking-ez.com

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