A common man marvels at uncommon things. A wise man marvels at the commonplace. CONFUCIUS
Friday, 5 April 2013
Fougasse
Bacon and onion fougasse straight out of the oven... rather inelegant, and slightly undercooked in the middle (should have sliced bigger holes in it)... never mind... it's still delicious, and homemade, and that's the important thing..!
That sounds delicious! It reminds me of our stay in Nice. Have you tried to make the fougassette? It is the desert kind of fougasse – to the dough you can add rhum, fleur d’oranger, egg, sugar and even dried fruits like those for fruitcake, or dried raisins?
Yes, it was good, Vagabonde. It was fine in the middle after it had been out of the oven a short while. Would be great with olives and sun-dried tomato and herbs too... Gosh, I'm transporting myself to Provence as I write...
Your sweeter version, fougassette, sounds equally delectable!
Damn you!! I just got back from a very late lunch after a lovely visit to the nearest German butcher...and you sir have me hungry again! Baked goods...most especially homemade are a special weakness.
You forgot one small rule though..when you have a naggy whiney reader like me. Post the recipe please. It's not nice to tease!
Fry a finely-chopped onion and some snippets of streaky bacon (soften don't brown). While they are cooling, mix together 400 gm strong white bread flour, a teaspoon of salt and 7 gm of Easy Bake dried yeast. Then stir in 175 ml hand-hot water, 70 ml olive oil, and the onion and bacon bits. Knead till the dough is smooth. Divide into three equal pieces and shape ovals about 2.5 cm thick. Make deep slashes in them with a knife (preferably in a pretty leaf pattern, unlike mine!) Place on an oiled baking tray under a sheet of oiled clingfilm and let them rise in a warm place until they've doubled in size. Remove clingfilm and bake in a hot oven (200/220 degrees C) for 15/20 min.
You could flavour them with all sorts of things instead of or in addition to the onion and bacon, e.g. olives, sun-dried tomatoes, herbs...
10 comments:
Been told by those who have now eaten them they were not undercooked at all... so am pleased... but sadly lacking in fougasses...
That sounds delicious! It reminds me of our stay in Nice. Have you tried to make the fougassette? It is the desert kind of fougasse – to the dough you can add rhum, fleur d’oranger, egg, sugar and even dried fruits like those for fruitcake, or dried raisins?
It's time for breakfast!
Yes, it was good, Vagabonde. It was fine in the middle after it had been out of the oven a short while. Would be great with olives and sun-dried tomato and herbs too... Gosh, I'm transporting myself to Provence as I write...
Your sweeter version, fougassette, sounds equally delectable!
It's lunchtime here, Ruth! And time to get baking again, I think...
Just fancy one of those right now please Robert.
Damn you!! I just got back from a very late lunch after a lovely visit to the nearest German butcher...and you sir have me hungry again! Baked goods...most especially homemade are a special weakness.
You forgot one small rule though..when you have a naggy whiney reader like me. Post the recipe please. It's not nice to tease!
Fry a finely-chopped onion and some snippets of streaky bacon (soften don't brown). While they are cooling, mix together 400 gm strong white bread flour, a teaspoon of salt and 7 gm of Easy Bake dried yeast. Then stir in 175 ml hand-hot water, 70 ml olive oil, and the onion and bacon bits. Knead till the dough is smooth. Divide into three equal pieces and shape ovals about 2.5 cm thick. Make deep slashes in them with a knife (preferably in a pretty leaf pattern, unlike mine!) Place on an oiled baking tray under a sheet of oiled clingfilm and let them rise in a warm place until they've doubled in size. Remove clingfilm and bake in a hot oven (200/220 degrees C) for 15/20 min.
You could flavour them with all sorts of things instead of or in addition to the onion and bacon, e.g. olives, sun-dried tomatoes, herbs...
Gracias Robert! Tomorrow or Wednesday afternoon at the latest!
Enjoy, Karin!
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