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.


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

  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!!!

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

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

  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.

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

    Smakowite fougassy!

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

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

  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!

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

  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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