Here is a small recipe easy to make and delicious !! It can be tepid or cold as an aperitif, as an appetizer or as a dish. A delight !!
Ingredients:
- For the dough:
- 500 gr of flour
- 20 cl of lukewarm water
- 7 cl lukewarm milk
- 4 tablespoons olive oil
- 1 sachet of dehydrated baker's yeast (11g)
- 1 teaspoon fine salt
- 1 tablespoon of sugar
- For garnish:
- 400 g smoked diced bacon
- 100 g grated Comté
- 10 cl thick cream
Preparation:
- Place the yeast in a bowl, add a teaspoon of flour, a pinch of sugar and 5 cl of warm water. Mix and let stand under a cloth for 10 minutes.
- Mix the flour with the salt, the sugar, add the water and the warm milk then the leaven. Knead this dough for 10 minutes, form a ball and let it rest for 1h30 under a cloth, in a temperate and draft-free place.
- At the end of this rest period, sprinkle your work surface with flour and spread out the dough in a rectangle. Place this dough on a sheet of parchment paper.
- Brown bacon in a frying pan until lightly browned. Cover half of the rectangle with crème fraîche and arrange the bacon and the Comté cheese. Make notches on the other half of the rectangle and spread them slightly with your fingers. Fold this part over the trim and weld the edges well with your fingers. Let stand again for 30 minutes.
- Brush the top with a little olive oil using a brush and cook the fougasse for about 20-25 minutes at 180 °.
