Fougasse With Bacon, Cheese & Jalapenos

Home 9 Basic Dough 9 Fougasse With Bacon, Cheese & Jalapenos

Fougasse is a traditional French bread shaped like a leaf.

Normally it is left plain or perhaps filled with some olives. I made a pizza fougasse. These toppings work extremely well on this bread. It is the perfect tear and share snack.

Fougasse is similar to Italian focaccia in method of preparation until baking time. Unlike focaccia, this bread is scored to create more surface area which makes it more crusty. The more you cut it, the crustier it will be. You can control this to achieve a texture that you like. The design can be as elaborate or as simple as you like.

A bread like this is best eaten warm and fresh. 

 

Watch the video down below for detailed instructions.

Ingredients

For the dough

280g (10oz) strong white bread flour

20g (0.7oz) wholemeal flour

4g (0.14oz) salt

4g (0.14oz) dry yeast or 3x the amount of fresh yeast

30g (1oz) olive oil

50g (1.75oz) cheese cubes

200g (7.1oz) cold water

To learn more about dough temperature control click here.

 

For the topping

30g (1oz) jalapenos

50g (1.75oz) grated cheese

70g (2.5oz) pancetta

Method

  1. In a bowl pour in all but 2 tablespoons of the water. Add the wholemeal flour and the white flour. Mix until no dry flour left. Flatten the dough, sprinkle over all the salt and dimple it in with a wet hand.
  2. Leave to autolyse for 30 minutes.
  3. Mix the remaining water with the yeast until the yeast is hydrated. Add to the dough and squeeze it together using your hand. Once the dough has come together tip it out on your table.
  4. Knead for 4 minutes. Desired dough temperature around 25 – 26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  5. In your bowl pour in the oil and add the cheese cubes. Place the dough on top.
  6. Cover and ferment for 30 minutes.
  7. Fold #1.
  8. Ferment for 30 minutes.
  9. Fold #2.
  10. Ferment for 30 minutes
  11. Pour some oil around the dough and release it from the bowl. Place it on a non-stick paper lined tray.
  12. Final proof 30 minutes. During this time preheat your oven to 220C (430F) fan on.
  13. Sprinkle the grated cheese all over the dough and press it in gently. Cut to shape with your dough scraper. Top with jalapenos and pancetta.
  14. Bake for 20 minutes.

 

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it.

More Posts

A note to our visitors

This website has updated its privacy policy in compliance with changes to European Union data protection law, for all members globally. We’ve also updated our Privacy Policy to give you more information about your rights and responsibilities with respect to your privacy and personal information. Please read this to review the updates about which cookies we use and what information we collect on our site. By continuing to use this site, you are agreeing to our updated privacy policy.