Bacon and mushroom fougasse

Bacon and mushroom fougasse

Total: 2 hr | Active: 40 Min.
lactose-free
Nutritional value / piece: 328 kcal

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

80 g diced bacon
100 g white mushrooms, quartered, thinly sliced
½ tsp herb salt
a little pepper
300 g white flour
1 ½ tsp herb salt
½ tsp sugar
¼ cube yeast (approx. 10 g)
2 dl water
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How it's done

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.

Good to know
Tip: Add the grated zest of an organic orange to the bacon and mushroom mixture.
That fits: Beetroot soup or lentil salad with avocado and mango slices.

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