Onion bacon fougasse

Onion bacon fougasse

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(1 ratings)

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Cooking time

Prep: 45 mins Cook: 15 mins Plus 5 proving

Skill level

Moderately easy

Servings

Makes 3 loaves

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
179
protein
5g
carbs
26g
fat
7g
saturates
1g
fibre
1g
sugar
0g
salt
0.6g

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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Method

  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.
  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.
  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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Comments

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vonnie's picture
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Lovely recipe, very easy to make - just small easy stages with lots of 'forget about it' time in between. The only reason I haven't given this recipe full marks is that the 3 resulting loaves are much smaller than I'd expected them to be. Each one turns out roughly the same size as a side plate, and not a dinner plate as I'd perhaps optimistically expected. Maybe Good Food might consider putting an object in the photographs as a scale guide to make it easier to guess the resulting size??

annelli's picture

Nice recipe, however I used caramlized red onions and brushed the top with garlic oil and parmazan cheese.

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