Bacon & Onion Fougasse

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.

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

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.

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.

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).

 

BAKE

Bake for 20 minutes, until golden and crisp.