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Three flat breads slashed with a leaf pattern laying on top of each other. Tried & Tested

Bacon and onion fougasse

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Perfect to tear and share with friends, dunking into some tasty dips!  Flavour with herbs, olives, sun-dried tomatoes or just left as it is…your choice!

Why not try scattering the loaves with grated gruyere and thyme leaves before baking.

Key Information

  • Prep:
  • Bake:
  • Makes :3
  • Skill level:easy

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Ingredients

For the dough

Additional ingredients

  • 1 1 Onion(s) large, finely chopped
  • 4 4 Bacon rasher(s) diced

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

    Ingredients for this step

  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

    Soften the onions in oil and cook the bacon.

  4. Classic mode Step 4

    SHAPE

    Scatter the cooked onion and bacon over the dough and knead in a few times. Halve the dough. Roll out one piece to a 20cm x 25cm rectangle, and lift onto a lightly oiled baking sheet. Use a floured knife to make one large diagonal cut almost through to the corners. Make 3 smaller diagonal cuts on either side to make a leaf shape. Open the cuts out with your fingers, and repeat with the rest of the dough to make a second loaf.

  5. Classic mode Step 5

    PROVE

    Cover the dough with clean tea towels and leave to prove for 20 minutes. Preheat your oven to 220°C (fan 200°C, gas mark 7).

     

  6. Classic mode Step 6

    BAKE

    Bake for 20 minutes, until golden and crisp.