Fougasse with bacon and onions

Ingredients

• 4 cups flour (500 gr)
• 1 tsp salt
• 0.3 oz fresh yeast (10 gr)
• 0.5 oz olive oil (15 gr)
• 1.25 cups water (31 cl)
• 1 onion
• 7 oz bacon lardons (200 gr)
• 2.5 oz grated cheese (70 gr)
• 1 egg (for glazing)

Materials

• Baking sheet
• Parchment paper
• Rolling pin
• Stand mixer

Preparation

• In the bowl of a stand mixer, combine the flour and salt. Make a well and add the crumbled yeast (make sure it doesn’t touch the salt!). Add the olive oil and water, and knead for about 5 minutes.
• Let the mixture rest at room temperature for 1 hour.
  
• After this time, roll out the dough to obtain a large and thin sheet.
• Then, add the cooked onions and bacon on one half of the dough, leaving a margin. (Reserve some bacon for later use)
  
• Fold the dough in half and seal the edges.
• You can now shape your fougasse as desired.
  
• Place your shaped dough on a baking sheet lined with parchment paper and brush it with beaten egg.
• Cut slits into the dough. Make them nice and large so they’re visible after baking.
  
• Sprinkle your fougasse with bacon and grated cheese, then let it rest for 20 minutes at room temperature.
• Bake for 20 minutes at 350°F.
  
• And there you have it, your fougasse is ready! Enjoy!

Observations

Filling: You can replace it with any filling you like.

Cookware

Attributes

Questions

Photos of members who cooked this recipe