Bacon, Cheese & Garlic Fougasse
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| Serves | 2 tp 3 fougasse |
| Prep time | 1 hour, 30 minutes |
| Cook time | 25 minutes |
| Total time | 1 hour, 55 minutes |
| Allergy | Wheat |
| Meal type | Appetizer, Bread, Breakfast, Lunch, Side Dish, Snack, Starter |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Christmas, Easter, Formal Party, Halloween |
| Region | French |
| By author | Karen S Burns-Booth |
For a deliciously tasty bread, try these artisan style fougasse with garlic, bacon and cheese. Fougasse are rustic French flat breads and are absolutely delicious. Although a one hour proving is sufficient, an overnight proving gives these artisan breads a better taste and texture, and is convenient for early morning baking! Great for picnics, lunch boxes, breakfast, brunch, to accompany soups, stews, salads and casseroles. These also freeze very well.
Ingredients
- 500g strong white bread flour
- 1 teaspoon salt
- 5g sachet of easy fast action yeast
- 2 tablespoons olive oil, plus extra for brushing
- 300ml water, tepid
- 6 rashers smoked back bacon, roughly chopped (or 100g smoked lardons)
- 1 teaspoon garlic granules (or 2 cloves garlic, finely crushed)
- 100g Gruyere cheese, grated (or Cheddar cheese)
Note
For a deliciously tasty bread, try these artisan style fougasse with garlic, bacon and cheese. Fougasse are rustic French flat breads and are absolutely delicious. Although a one hour proving is sufficient, an overnight proving gives these artisan breads a better taste and texture, and is convenient for early morning baking! Great for picnics, lunch boxes, breakfast, brunch, to accompany soups, stews, salads and casseroles. These also freeze very well.
Directions
| Step 1 | Place the flour, salt, yeast, olive oil and water in a food processor. Blend to form a dough with a dough hook on low speed for 5 minutes and then on medium speed for 10 minutes. (Or knead by hand for at least 10 minutes until smooth and elastic.) |
| Step 2 | Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place the dough in a large bowl and set aside to rest in a warm place for 1 hour, or in a cool place overnight - the overnight proving gives a better taste and texture. |
| Step 3 | Preheat the oven to 200C/Gas Mark 6. Grease and flour a large baking tray/sheet. |
| Step 4 | Divide the dough into three or four even-sized portions and shape them into balls. Roll out each dough ball into a rough oval shape. Cut several slashes in each oval - one down the middle and three smaller ones to each side, see photos, and then brush with olive oil. |
| Step 5 | Sprinkle with the garlic granules or fresh minced garlic, and then scatter the bacon over the top and then the cheese. Cover and allow to prove for a further 30 minutes. |
| Step 6 | Place the fougasse on the greased baking sheets and bake for 20 to 25 minutes, or until well risen, golden brown and the bacon and cheese has melted and is cooked. |
| Step 7 | Serve warm or cold. |
