Onion and Bacon Fougasse

Fougasse is a traditional French flat bread that is very similar to it’s Italian cousin foccacia.  And just like it’s Italian cousin, there are many different varieties of fougasse.  This is just one of many, and believe me, it is fabulous.  It is wonderful on it’s own, but even better dipped in an olive oil and flavored dip.  For anyone who knows me, they know patience is not one of my virtues, although it is one I am learning and learning to appreciate more and more as I make more and more breads.  This was not difficult to make at all, but it had 3 risings, so it took the better part of the day to make, but it is definitely worth the wait. C’est bon!

The second rise, after I added the bacon and onion.

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The third rise, before putting in the oven.

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Le produit fin!

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2 1/2 cups flour, separated, plus more for dusting and rolling

2 TBSP dry active yeast

1 cup water

1 1/2 tsp salt

1 onion, peeled and chopped fine

bacon, cooked and chopped

1/3-1/2 cup olive oil

 

Put 1 1/2 cups flour, all the yeast and about 3/4 cups of water into a mixing bowl and beat together for about 3 minutes or until it makes a thick dough.  Let it rise for about 3-4 hours.  This is your first rise.

Cook the bacon to your desired doneness and remove.  Saute the onion in the bacon grease until it is translucent.  Add both the bacon and onion, as well as the rest of the flour, salt and about 1/4 cup of the olive oil.  Mix all the ingredients together and let rise again, for about 1 more hour.

Divide the dough.  I made 2 larger loaves, but you can make 3 smaller loaves if you prefer.  Roll each piece to a roundish shape to about 1 ” thickness (this is supposed to be rustic, so perfection is actually not what you are looking for).  Slice some diagonal cuts down the sides and the middle of the dough and brush with remaining olive oil.  Place on baking sheets and let rise once more for about 1 more hour.

Bake at 450* F/230*C for 15-20 minutes or until it is golden brown.

I love to dip my breads in olive oil mixed with a little bit of each garlic, fried onions, red pepper flakes, black pepper and balsamic vinegar.  Bon apetite!

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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