Onion Bacon Fougasse
This savory bacon and onion focaccia recipe is a delightful twist on the classic Italian bread. The bread is light and fluffy with a crispy crust, and the flavors of the fried onions and bacon add a depth of savory goodness. Perfect as a side dish or a snack on its own, this focaccia will surely be a hit with family and friends.
— Constant Cookbook
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT45M
Yield
Makes 3 loaves
Nutrition
- Calories: 179 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.6 milligram of sodium
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