1,504 easy and fully explained recipes, with +66K photos and 78 videos

Fougasse with bacon and Comté

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

343 K 3.9/5 (50 reviews)

3 hours 9 min. difficulté

Easy

5.55 €

1 fougasse

9 Ingredients

Last modified on: October 24^th 2017

For this recipe: I want to make it (543×) I made it (537×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 1 fougasse, you will need:

1 250 g flour
2 15 g rye flour
3 10 g yeast
4 25 g olive oil
5 4.5 g salt
6 125 g water
7 100 g small pieces of bacon
8 75 g Comté cheese
9 ½ tablespoon olive oil
Total weight: 615 grams

Change these quantities to make:

1 fougasse 2 fougasses 4 fougasses 6 fougasses

Change measures:

Metric

Metric weight Metric volumes

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 100 g small pieces of bacon, in ½ 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: 125 g water (warm), 4.5 g salt, 25 g olive oil, then 15 g rye flour and 250 g flour, and finally 10 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.

And press well all round edges to stick.

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.

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..

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	60 RDI=20 %	200 RDI=20 %	120 RDI=20 %	2,100 RDI=110 %	8,800 RDI: 110 %
Per 100 g	9 RDI=4 %	30 RDI=3 %	20 RDI=3 %	340 RDI=20 %	1,440 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk

How much will it cost?

For 1 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

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 2011332 K 14 40 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21^th 2011291 K4.7 55 min.

Belle-helene in a glass

It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
February 21^th 2011261 K3.8 1 hour 50 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21^th 2017423 K3.5 15 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...
August 12^th 2018425 K 15 30 min.

News list of cooking-ez.com

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