Sunday, 16 October 2011

World Bread Day - Onion, bacon & thyme fougasse

Bake Bread for World Bread Day 2011

This year, first time I decided to take part in "World Bread Day". For this special occasion I baked French bread that I have done some many times before however never tried the version with meat. I baked fougasse with different herbs and cheese but this time I decided to go for bacon version. I hope that the vegetarians will forgive me this time and bake it omitting the bacon - the onion version must be as delicious. This bacon, onion and thyme fougasse bread traditionally shaped as a leaf is a great treat during this Autumn weekend.





Makes 2 loaves


500g strong white flour
7g sachet fast-action yeast
300ml water
4 tbsp olive oil + 1 for frying + 2 for brushing
1 tsp salt
1 large onion , peeled and finely chopped
3 rashers back bacon, sliced into thin strips or cubed
1 tsp thyme leaves


Mix 250g of the flour with all the yeast and approx 150ml water in a bowl, and beat together into a thick batter for 3 minutes. Leave to rise for about 2 hours. It should fall slightly after this time. Then add the rest of the flour, salt, water and oil, and mix well. When using your hands turn the dough out onto a lightly floured work surface and knead to a smooth dough. Otherwise use stand mixer. Dough should be quite sticky. Leave it in the bowl to rise for a further 2-3 hours, or like me - overnight in a cool place, covered with cloth.

Next day I fired the onion in the tablespoon of olive oil until soft and slightly browned adding thyme half way trough and placed in a bowl. On the same frying pan fry the bacon until browned, I did not use any extra fat. Set aside to cool down.

Line 2 baking trays with baking parchment. Knock back the dough, then knead to incorporate the onion and bacon - this can be quite tricky as the onions and bacon are covered in fat, however after minute or so they should incorporate into the dough. Divide the dough into 2 pieces, place each onto a baking tray and use a rolling pin to flatten out each piece to about 2cm high, then using your hands shape roughly into a leaf shape. Using a sharp knife cut three diagonal slashes right through the dough down each side and two down the middle to form the shape of a leaf. Brush with olive oil, cover with a piece of cling film, and leave for a further hour to prove.

Heat oven to 210C (fan) and bake the loaves for 15-17 minutes until golden brown. Cool on a wire rack.


14 comments:

  1. Piękny!
    Cudownie wygląda i chciałabym zaraz go spróbować.
    Ja też upiekłam chleb z tej okazji.
    Pozdrowienia !

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  2. Good morning, It looks like everyone is so organised here, today :) I only just put my bread into the oven... I'm experimenting with Jeffrey Hamelman and hopefully by the end of the day we'll share a slice together!! I didn't realise that fougasse is so easy peasy to prepare... must definitely do and your version with bacon rashers sounds great!! Happy World Bread Day, Karolino!!!

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  3. Zawsze jak patrzę na fougasse mam jakieś erotyczne skojarzenia. To chyba dziwne? Twoje wyjątkowo ponętne.
    Pozdrawiam

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  4. Wczoraj widziałam gdzieś takie czyste wersje. Nadziewana podoba mi się dużo bardziej:) Bomba!

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  5. Well, that looks very tasty ! :)
    We mainly eat homemade bread in this house (that's if I can be bothered to make it ;) ) Nothing is as satisfying as eating a chomp of homemade bread with a drizzle of olive oil or just butter.

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  6. Bardzo lubię Święto Chleba, tyle zawsze pysznych propozycji chlebowych!

    Smakowite fougassy!

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  7. Right, the perfect treat! Thank you for participating in World Bread Day 2011.

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  8. Every day should be National Bread Day and your bread should be a featured Item. Bravo!

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  9. Bardzo dziekuje za komentarze i mam prosbe - w przyszlosci moge prosic o komentarze po polsku na polskiej wersji (ktora przeciez ukazala sie niemal rownolegle), a na angielskiej po angielsku? Ze zwyklej uprzejmosci wobec czytelnikow, ktorzy nie znaja polskiego, a dla ktorych jest ta wersja bloga. DZIEKUJE za zrozumienie. :)

    Amber, przyznaje, ze czasu mi ostatnio brak na skakanie po blogach i jeszcze nie widzialam Twojego. Zaraz zajrze. :)

    Gospodarna narzeczono - erotycznie? :) He, he! Moze i tak byc. Rozne ludzie maja skojarzenia. :) Ale to kompelment dla moich chlebow, erotycznie = pozytywnie. :D

    Ona, czystej wersji przyznaje, ze nie robilam. Zawsze z dodatkami. Ale jakby uzyc wyjatkowo smacznej oliwy i soli gruboziarnistej do posypania, to bylyby super. :)

    Korniku, ja dotychczas tylko obserwowalam i mam nadzieje, ze bedzie to juz tradycja i na tym blogu. :)

    THANK YOU ALL for your kind comments. :)

    Daria & Jarek, I hope you bread was tasty too and you celebrater WBD in good mood. :) Our breads disappeared very quickly. ;) And yes - they easy to make! Shaping can be bit tricky, but you will get there eventually. :)

    Santosh, please, please let me know if you like it. :)

    Patricia, yes, having a homemade bread is very satisfying. :) This is something that most of us would have everyday, so I can see a reason why we should eat crap bread. Unfortunatelly it is getting more and more difficult to get a decent bread in the shops.

    Zorra, thanks for having me! :)

    Mario, I try to bake simple sourdough bread at least one a week, so I can say we celebrate WBD few times a week. ;)

    Emily, thanks! :)

    All the best to all of you!

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  10. Gorgeous leaf shape.
    Must try your bacon flavor!

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  11. Thank you very much, MyKitchenHalfCups (I think this is the longest nick name of any visitors here! ;) ). Try it with bacon - it is nice and salty. :)

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