Onion bacon fougasse

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

  • Preparation and cooking time
    • Prep:45 mins
    • Cook:15 mins
    • Plus 5 proving
  • More effort
  • Makes 3 loaves

  • Freezable

low insalt0.6g


  • 400g strong white flour
  • 7g sachet fast-action yeast
  • 1 tsp salt
  • 300ml water
  • 4 tbsp olive oil, plus extra for brushing
  • 1 onion, finely chopped and fried
  • 2 rashers back bacon, finely chopped and fried
  • sea salt, for sprinkling (optional)


  • 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.

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