Onion bacon fougasse
A traditional flat, leaf-shaped, French bread - similar to the Italian focaccia. It cooks in just 15 minutes
Difficulty and servings
Makes 3 loaves
Preparation and cooking times
Prep 45 mins
Cook 15 mins
Plus 5 proving
- 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.
- 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.
- 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.
179 kcalories, protein 5g, carbohydrate 26g, fat 7 g, saturated fat 1g, fibre 1g, salt 0.6 g
Recipe from Good Food magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/2062/
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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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Slow cooked, melt-in-the-mouth meat that needs 7 hours in the oven but little more than 7 minutes work for the chef
43
ratings
Difficulty and servings
Makes 3 loaves
Preparation and cooking times
Prep 45 mins
Cook 15 mins
Plus 5 proving
Deliciously savoury
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)
179 kcalories, protein 5g, carbohydrate 26g, fat 7 g, saturated fat 1g, fibre 1g, salt 0.6 g
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28 May 2009
Annelli commented on this recipe
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18 August 2010
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