Name: Onion bacon fougasse
Prep time: 45 min
Cook time: 15 min
Total time: 6 h
Yield: Makes 3 loaves
Cuisine: French
Ingredients: 400g strong white flour; 7g sachet fast-action yeast; 1 tsp salt; 300ml water; 4 tbsp olive oil plus extra for brushing; 1 onion finely chopped and fried; 2 rashers back bacon finely chopped and fried; sea salt for sprinkling (optional)

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Onion bacon fougasse

Onion bacon fougasse

Good Food team

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Makes 3 loaves

More effort

Prep: 45 mins

Cook: 15 mins

Plus 5 proving

A star rating of 4 out of 5.1 ratingRate

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A traditional flat, leaf-shaped, French bread - similar to the Italian focaccia. It cooks in just 15 minutes

Freezable

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Slow roast leg of lamb

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Ingredients

Nutrition

Units:

MetricUS

400g strong white flour
7g sachet fast-action yeast
1 tsp salt
300ml water
4 tbsp olive oil

plus extra for brushing
1 onion

finely chopped and fried
2 rashers back bacon

finely chopped and fried
sea salt

for sprinkling (optional)

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Nutrition: per serving

kcal179
fat7g
saturates1g
carbs26g
sugars0g
fibre1g
protein5g
salt0.6g

low

Method

step 1

Mix 200g of the flour with all the yeast and approx 150ml water in a bowl, and beat together into a thick batter for 3 mins. Leave to rise and then fall, this should happen in 3-4 hrs. Then add the rest of the flour, salt, water and oil, and mix well. Turn out onto a lightly floured work surface and knead to a smooth dough. Put back in the bowl to rise for a further 1 hour until doubled in size.
step 2

Line 3 baking sheets with baking parchment. Knock back the dough, then knead to incorporate the onion and bacon. Divide the dough into 3 pieces, about 225g each. Use a rolling pin to flatten out each piece to about 2.5cm high, then shape roughly into a circle. Put on the baking sheets. Using a sharp knife cut three diagonal slashes right through the dough down each side and two down the middle to form the shape of a leaf. Brush with olive oil, sprinkle with sea salt, if you like, and leave for a further hour to prove until doubled in size.
step 3

Heat oven to 230C/fan 210C/gas 8 and bake the loaves for 15 mins until golden brown. Cool on a wire rack. Serve cut into wedges.

Recipe from Good Food magazine, October 2005

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A star rating of 4 out of 5.1 rating

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