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Onion bacon fougasse

Onion bacon fougasse

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 5 proving
  • More effort
  • Makes 3 loaves

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal179
fat7g
saturates1g
carbs26g
sugars0g
fibre1g
protein5g
low insalt0.6g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2005

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Rating: 4 out of 5.1 rating

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