Fougasse with Bacon and Olives using a Aldi
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Fougasse, a delightful French flatbread, gets a savory twist with the addition of olives and crispy bacon, transforming it into a must-have companion for any meal or a perfect snack on its own. Originating from the sun-soaked region of Provence, this bread was traditionally made to use up leftover dough, but who could resist its temptations? With its golden crust and aromatic rosemary, every bite is a flavorful adventure reminiscent of a Mediterranean getaway. Fun fact: the characteristic slashes on top mimic the shape of a wheat stalk, a nod to its agricultural roots. So, whether served warm with a drizzle of olive oil or as a base for your favorite toppings, this fougasse is sure to impress and satisfy your culinary cravings!
Ingredients
- 150 g Water
- 10 g Fresh baker's yeast
- 250 g Flour t55
- 20 g Olive oil
- 5 g Salt
- 80 g Bacon pieces
- 60 g Green olive
- 5 g Herb of provence
- 1 Pinch(es) Flower of salt
Steps
Dough
- Add 150 g of water, 10 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 250 g of flour t55, 20 g of olive oil, 5 g of salt in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Lightly oil the bowl.
- Setaside the dough in the bowl cover with towel during 1h .
Filling and Shaping
- Preheat the oven at 240°C.
- Punch down the dough to release the air.
- Transfer the content of the bowl in the food processor bowl.
- Add 80 g of bacon pieces, 60 g of green olive in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3 in inverse.
- Transfer the content of the food processor bowl on a workplan.
- Lightly flour the surface.
- Divide the dough into two equal portions.
- Shape each portion into an oval.
- Flatten slightly with your hands.
- Make several diagonal slashes in the dough.
- Create a leaf-like pattern.
- Gently stretch the dough to open up the slashes.
Baking
- Transfer the content of the workplan on a baking tray.
- Line the baking sheet with baking paper.
- Sprinkle 5 g of herb of provence, 1 pinch(es) of flower of salt on the dough.
- Cook in the oven at 240°C during 12min.
- Bake for 12-15 minutes.
- Until golden brown and crispy.
- Let cool slightly on a wire rack before serving.
- Serve Warm.
