Bacon and mushroom fougasse


Total time: 2hr
Preparation Time: 40m

Servings
For 4 piece


Nutritional Information

Contains 328 Kcal


Ingredients

  • 80 g diced bacon
  • 100 g white mushrooms, quartered, thinly sliced
  • 1.5 tsp herb salt
  • a little pepper
  • 300 g white flour
  • 0.5 tsp sugar
  • 0.25 cube yeast (approx. 10 g)
  • 2 dl water

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Instructions

  • Gently fry the bacon in a non-stick frying pan for approx. 2 mins. until crisp. Add the mushrooms, fry in the bacon fat for approx. 2 mins. Leave the bacon and mushroom mixture to cool, season. Mix the flour, salt, sugar and yeast, add the water, knead for approx. 10 mins. to form a soft, smooth dough. Knead in the bacon and mushroom mixture, add a little more flour if necessary. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough into 4 portions, spread out into a leaf shape approx. 1.5 cm thick, transfer to a baking tray lined with baking paper. Make one long cut down the centre of each piece of dough, then make multiple diagonal cuts on either side. Stretch the dough out to emphasize the holes. Dust with a little flour. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.
  • Tip:

    Add the grated zest of an organic orange to the bacon and mushroom mixture.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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