Fougasse Provençale

Recipe Information

Ingredients

• 2 envelopes yeast
• ½ cup warm water at 110 degrees F
• 8 oz bacon (optional)
• 4 tbsp butter (if not using bacon)
• 2 cup water (divided)
• 1 tbsp herbs de Provence
• 5¾ cup bread flour (may use a bit less)
• 1 cup whole wheat flour
• 1 tbsp salt

Directions

1. Whisk yeast into 1/2 cup warm water and set aside.

2. Chop bacon and sauté until lightly browned. Do not overcook. Remove bacon, place on absorbent paper and blot off grease. Reserve and refrigerate 4 tablespoons of the bacon fat. (Butter can be used as a replacement if your bacon fat quantity comes up short.)

3. Bring 1 cup of water to a boil, remove from heat and add herbs. Steep 15 minutes and add 1 cup cold water.

4. Combine flours and rub in solidified bacon fat until completely incorporated.

5. Make a well with the flour and add salt, herb/water mixture and yeast/water mixture. Form a dough and knead smooth.

6. Place in an oiled bowl, cover and ferment until doubled. Deflate and knead in bacon. Cover dough and let rest 10 minutes.

7. Divide into 3 or 4 pieces. Place the first piece of dough in a lightly floured work surface and gently press and stretch it into a slightly elongated half-oval that measures about 8 inches across at the base. Transfer it to a parchment lined pan. Repeat with the remaining pieces of dough.

8. Use a pizza wheel to cut 2 slashes down the center of the half-oval, and 3 or 4 diagonal slashes on either side of the center slashes.

9. Cover the fougasse with a towel a repeat with the remaining dough.

10. Let the fougasses rest for about 10 minutes, and then gently pull in both directions to make the fougasse a couple inches wider and longer, opening up the slashes. Proof 100%.

11. Bake at 450°F with steam for 20 to 30 minutes.

Notes:

1. Adapted from Nick Malgieri at The Institute of Culinary Education