Onion and Bacon Fougasse
This is a traditional French bread, flat and leaf-shaped, very much like the focaccia of Italy. It’s eaten with cheese and salads. There are many flavours that go well in this style of bread – try peppers, ham, Cheddar cheese or plain basil – c’est bon!
Ingredients
- 400 g strong white flour
- 20 g yeast
- 200 ml water
- 1½ teaspoons salt
- 75 mlolive oil
- 1 onion peeled, finely chopped and fried until translucent
- 3 rashers of back bacon, finely chopped and fried
Instructions
- Line three baking trays.
- Put 200 g/7 oz of the flour with all the yeast and about 175 ml/6 fl oz of water into a bowl and beat together for about 3 minutes into a thick batter.
- Leave to rise and fall – this should take 3–4 hours.
- Add the rest of the flour and water along with the salt, 60 ml/2 fl oz of the oil, the fried onions and bacon and knead well for 5 minutes.
- Put back in the bowl and leave to rise for 1 hour.
- Divide the dough into three pieces.
- Using a rolling pin, flatten each piece to about 2.
- 5 cm/1 inch high, then shape each roughly into a circle.
- Using your knife, cut two diagonal slashes down the middle of each circle and three diagonal slashes on each side.
- Brush lightly with the remaining olive oil, place on the baking trays and leave to rise for 1 hour.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Bake the bread for 15 minutes until golden brown, then transfer to a wire rack to cool.
Nutritional Information
Calories: 399 kcal | Carbohydrates: 25 g | Protein: 12 g | Fat: 28 g | Fiber: 1 g | Sugar: 8 g
