2180. FOUGASSE with BACON and COMTE

makes two fougasses


500 grams flour
30 grams rye flour
20 grams yeast
50 ml olive oil
10 grams coarse salt
250 ml water
200 grams small pieces of bacon
150 grams Comté cheese
1 tablespoon olive oil

Lightly fry 200 grams small pieces of bacon, in 1 tablespoon olive oil. They should not be too brown because they will be cooked again in the oven. Leave to cool. In the bowl of a mixer pour: 250 ml water (warm), 10 grams coarse salt, 50 ml olive oil, then 30 grams rye flour and 500 grams flour, and finally 20 grams yeast. Knead for 6 minutes on low speed. Bring dough together into a ball, cover with a damp tea-towel, and leave to rise in a warm place until doubled in volume (about 1 hour). Then cut dough into 2 lumps of same weight, roll each one into a ball. Roll out one ball into a large rectangle. Divide ¼ of the bacon over half the rectangle. Then cover with grated Comté. Make 3 slits with a sharp knife or dough cutter on the other half. With a brush, moisten the dough all around bacon so that it sticks well. Then fold dough over on itself. And press well all round edges to stick. Roll again gently to flatten. Add another ¼ of the bacon on top, and sprinkle again with grated Comté. Place fougasse on baking sheet, cover with a plastic sheet. Do the same thing with the remaining dough, and leave in a warm place to rise for one hour. Preheat the oven to 240°C or 464°F. Put in the oven for approximately 30 minutes, until fougasse is golden brown. If you use a conventional oven, leave it on the baking sheet, for a wood-fired oven, place directly on the floor, it will taste much better.


bacon recipe courtesy of: cooking-ez.com, October 13, 2010