1,551 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).

354 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

Larded pork tenderloin

Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

November 3^rd 2011271 K 14.7 1 hour 30 min.

Apple syrup

Here's how to make a simple, no-sugar-added apple syrup that can be used in other recipes, for its taste and/or to replace sugar.

March 23^th 202517 K 35 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011280 K3.9 50 min.

Couscous

In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.

November 16^th 2017540 K4.3 2 hours 40 min.

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.

December 23^th 2017581 K5 2 days 16 hours 30 min.

News list of cooking-ez.com

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