Bacon & Onion Fougasse by Allinson

  • Total Time

    1h 0m
    • Prep Time

    • Bake Time

  • Makes


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Nut free
  • 1 Review

    4 star rating


This provincial French flatbread will wow friends and relatives with its complex flavours of smoky bacon and sweet onion. Confident bakers can pull out all the stops with this recipe made with Allinson olive oil dough. We like to serve ours with fresh soup or alongside our sophisticated Walnut and Fig Sticks made with Allinson wholemeal dough.


  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.

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

  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. 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. 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. BAKE Bake for 20 minutes, until golden and crisp.

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  1. 4 star rating

    I have made this bread several times and it is great with soup or dips my friends love it as I love to bake and I love to try out new recipes.

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