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).
355 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: Hazelnut and orange cake, Arlesian Biscuits, Hazelnut and orange cake, Tyrolean apple crumble, Wiener Schnitzel, ... See them all 212
Water
Like these other recipes: Aperitif rolls, Lemon tart, Caramel semolina pudding with raisins, How to cook rice in rice-cooker, Quick orange marmalade, ... See them all 141
Small pieces of bacon
Like these other recipes: Chicken pie, Bistro-style cabbage salad, Vol-au-vent, Oven omelette, Bourguignon potatoes , ... See them all 41
Comté cheese
Like these other recipes: Fried cheese toasties with avocado, Escalope cordon bleu, bread-crust quiche, Potato gratin with 3 cheeses, Poached eggs with spinach and Comté milk, ... See them all 46
Other recipes you may also like
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.24 M 23.8 6 hours 30 min.
Mushroom duxelles
A duxelles consists of finely sliced mushrooms cooked in butter with shallots. It is more of a preparation than a dish in its own right, which can be used in other recipes. May 10th 202378 K 25 min.
Green and red salad with sardines and eggs mimosa
This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons. March 13th 202239 K 30 min.
Antoinette's caramelized apple cake
An apple cake baked in 2 stages, the second of which involves pouring a mixture of butter and sugar over the top, which then caramelizes deliciously. May 14th 202521 K 1 hour 25 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011326 K 24 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.