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Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
353 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.
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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 €
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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: Traditional nutty choc-chip cookies, How to succeed in making sabayon (syllabub), Gâteau Basque , Génoise (Genoa sponge), Cashew-nut and Parmesan biscuits, ... See them all 209
Water
Like these other recipes: Confit of carrots with bacon, How to rehydrate dried mushrooms, Leek and potato soup, Pilau rice, Pitta bread, ... See them all 139
Small pieces of bacon
Like these other recipes: Cocotte eggs with Comté, Crispy spinach rolls, Deep leek and potato quiche, Röstis, Pasta with mustard-cream sauce, ... See them all 41
Comté cheese
Like these other recipes: Mornay Sauce, Montlebon toast, Poached eggs with spinach and Comté milk, Green bean and potato salad with paprika, Chester, ... See them all 45
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