Bacon Fougasse
Adapted from French Kitchen by Serge Dansereau
Makes 2 Fougasse breads
-
2 teaspoons dried yeast
-
350g or 2 1/3 cups plain flour
-
1 teaspoon bread improver (optional)
-
2 teaspoons sugar
-
2 tablespoons olive oil plus extra for greasing
-
1/2 cup of lukewarm water
-
2 long rashers of bacon, the rind trimmed but the fat kept on, diced
-
1 teaspoon salt
Buyer's tip: Bread improver can be found in the baking and flour section of the supermarket
Step 1 - In the bowl of an electric mixer place the yeast, flour, bread improver and sugar and stir to combine. In a jug whisk the oil and water. Attach a dough hook to the mixer and on the slowest setting gradually add the water and oil mixture to the flour mixture and knead for 5 minutes until elastic and sticky and forms a ball. Add the bacon pieces in at the last minute.
Step 2 - Grease the bowl lightly and place the ball of dough in it and turn it around so that the dough is covered on all sides with the oil. Place in a warm, draught free area and allow to rise for an hour until doubled in size (I have no patience and I place the bowl in another bowl of warm water to rise).
Step 3 - Line a large baking tray or two single trays with greaseproof paper and brush oil on the paper. When the dough has risen, punch it down and divide it into two and spread it out into an oval shape. With a sharp paring knife, slice the dough down the centre and then do some slashes inside, like leaf veins. Make sure to cut right through the dough and then spread the holes open even further. Allow to rise for 30 minutes and spread the holes even more if they have closed up after the second rise.
Step 4 - Preheat the oven to 200C/400F. Brush the breads with extra olive oil and sprinkle with salt. Bake for approximately 30 minutes. Eat on the day that it is baked. Yep it's diet food, honest! ;)