A crusty, French flatbread, this fougasse recipe is full of smoky cheese and salty bacon. Its traditional leaf shape is easy to do and is so unique that it never fails to get lots of attention at the table!
Recipe ingredients: sugar, yeast, water, bread flour, bacon, smoked Gouda, kosher salt, and olive oil. A heavy baking sheet is good to have as well.
Table of Contents
Fougasse Recipe vs. Foccacia Recipe
People often believe that focaccia and fougasse are the same thing but one bite of this smoky cheese and bacon version will convince you that these breads are unique in every way.
Both are delicious but, like chocolate mousse and chocolate pudding, there are subtle differences that give each its own character.
Fougasse traditionally has an open leaf shape which gives the bread a lot of crust area. Foccacia is softer with less crust and a little chewier.
A Throwaway Bread Recipe
This fougasse recipe is from the Provence region of France. It is a flat bread that is slit in several places prior to baking so that it resembles a leaf.
It’s interesting to note that originally fougasse was used to check the heat of the oven to ensure it was the correct temperature for the “real” bread. The dough would be put in the wood fired oven and the baking time recorded. This would tell the baker the temperature of the oven and he could time his bread accordingly.
Of course over the years bakers figured out that they could make a little money with the throwaway loaf.
They began adding olives, onions, and herbs to the fougasse recipe and it became a popular treat on its own. Now you can even find sweet versions with fruit and chocolate.
Tips for Making This French Specialty Bread
I love making this yeast bread. It’s so easy that a beginner can do it and everyone is impressed because (a) it’s delicious and, (b) few people have ever heard of it!
- This isn’t hard to make at all but you are looking at some rising time. Give yourself at least three hours to complete this recipe. In the second rising stage you can let it go for several hours if you need to. It will take on a little different flavor with the extra rising time – a bit more like sourdough.
- Like most breads, this smoky cheese and bacon fougasse will freeze well for up to about six months.
- Serve it warm for the best flavor and texture.
Shaping Fougasse Step By Step
Although this yeast bread has a unique shape it’s quite simple to do. Here’s how-
- Follow the fougasse recipe
- Gently deflate the risen dough.
- Separate into 2 batches.
- Place one on a silpat sheet on a heavy baking pan.
- Pat it out in an oval that’s about 1/4-inches thick.
- Make a slit lengthwise down the center of the loaf but don’t cut through the ends.
- Make diagonal slits down the sides. Again, don’t cut through the edges. Think of the veins in a leaf.
- Now gently open the slits up with your fingers.
- Repeat with the other half of the dough.
- It’s all shaped and ready to go!
Serve Bacon and Cheese Fougasse with…
This is a great homemade bread to serve with soups, stews, or salads. Traditionally the bread is passed around the table and torn rather than cut. The tearing makes the most of the texture of the bread, which is light and airy with a crispy crust.
Fougasse Recipe Variations
Althought this bacon and smoky Gouda cheese version is delicious there are a variety of other possibilities. Knead in about 1/2 cup of any of the following.
- Sun dried tomatoes
- Caramelized onions
- Walnuts or pecans
- Dried herbs like herbes de provence or an Italian blend
- Rosemary
- Kalamata olives
- Coarse black pepper
You can add just about anything you like!
More Bread Recipes
I love making all kinds of bread and there are a lot of recipes here on Restless Chipotle in the Bread Category. Here are some of my favorites…
- Buttermilk Bread is literally THE most popular recipe on the blog and it has been for over 5 years! It’s light and fluffy, soft, and absolutely perfect for sandwiches.
- French Baguette in 30 minutes? Yep! This recipe is done in 30 minutes start to finish – and that includes baking time. It may take you 10 minutes more the first time you make it. If you don’t think your family is ready to experience bacon and cheese fougasse recipe give this traditional loaf a try!
- Cloverleaf Rolls are an old fashioned classic dinner roll. These are perfectly golden and buttery – just like you remember.
- Harvest Bread is full of nuts and dried fruit. It’s a chewy, artisan loaf that makes really good ham sandwiches… and toast. Don’t forget the toast!
- English Muffin Bread has all kinds of nooks and crannies – best of all? You don’t have to knead it!
Tools You May Need…
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Smoky Cheese and Bacon Fougasse Recipe
Serve this crusty French bread with a big bowl of potato soup and get ready to hear happy sighs of contentment.
Need to adjust for high altitude? Check out the instructions from Utah State University.
If you love this recipe please give it 5 stars!
Smoky Cheese and Bacon Fougassse
Print Add to CollectionEquipment Needed
Ingredients
Starter
- 1 teaspoon sugar
- 1/2 cup warm water, (105–115°F)
- 1 tablespoon active dry yeast
- 1/2 cup bread flour
Bread
- 12 ounces bacon, cooked crisp and crumbled, reserve the fat
- 8 ounces smoked Gouda, shredded
- 1 1/2 teaspoon Kosher salt
- 2/3 cup water
- 1/3 cup olive oil
- 3 1/4 cups bread flour
Instructions
Starter
- Stir the water and sugar together in the bowl of a mixer.
- Add the yeast and let stand until foamy. This will take about five minutes.
- Whisk the flour into the yeast mixture and let stand for 30 minutes in a warm spot.
Dough
- Add the water, olive oil, and salt to the starter.
- With the mixer on medium low, and the dough hook in place, add the flour a little at a time until the dough pulls away from the sides of the bowl.
- Add the cheese and bacon, reserving some of each for topping the loaves.
- Knead for 5 minutes or until it is elastic. By hand it will take 8 to 10 minutes.
- Place in an oiled bowl, oil the top, and cover with plastic wrap.
- Let rise for 1 1/2 hours until doubled.
- Gently deflate the dough but do not knead it.
- Cut it into two equal parts.
- Gently form each part into an oval about 12 to 15 inches long and 1/4-inch thick.
- Place on two baking sheets covered with parchment OR using a baking stone as directed.
- With a sharp knife cut a long slash vertically through the oval, leaving 1-inch on either end.
- Cut three diagonal slashes on each side of the vertical slash, once again leaving a 1 inch border of dough.
- Preheat oven to 375°F.
- Let rise for 30 minutes or until puffy.
- Brush with the reserved bacon fat and sprinkle with the reserved cheese and bacon.
- Bake at 375°F for 30 to 40 minutes, or until done.
- Serve warm.
Notes
- Sun dried tomatoes
- Caramelized onions
- Walnuts or pecans
- Dried herbs like herbes de provence or an Italian blend
- Rosemary
- Kalamata olives
- Coarse black pepper
Marye Audet
let me know what you think!
Healing Tomato
I used to think that they were the same thing until I met a French lady who ended up being my roommate for a month. She taught me so much after French cuisine. This is a great post. Your fougasse bread recipe looks very delicious
Nutmeg Nanny
This bread is so pretty! I love how it’s shaped like a leaf. Plus bacon! Yum!
Katerina @ Diethood
Well, for one, this Fougasse is way prettier than any Focaccia that I’ve ever had, and two, that is gorgeous!!! 😀
Marlynn @ UrbanBlissLife
Marye, this looks so delicious! I love focaccia but have never had fougasse before. I learned so much from this post – thank you!
kellie @ The Suburban Soapbox
I never knew the difference or the history of this bread! Thanks for sharing the story behind it and your recipe sounds incredible.
Christie
This is one gorgeous loaf of bread. I would love to tear into it.
allie @ Through Her Looking Glass
Gorgeous loaf. Loved the history. Can’t believe it was originally just the tester loaf. I would love this with a bowl of cheddar soup!
Patricia @ Grab a Plate
Awesome! I just came across fougasse recently and thought how pretty it is! I didn’t know the back story, though. So interesting! Glad to have your recipe & hope to try it!
Laura @MotherWouldKnow
Marye, I love this bread, and even more so when you describe it’s historical roots and the fact that it should be torn rather than cut. My all-time favorite bread, challah, should also be torn, but that’s another story. Anyway, I’ll never forget that it’s not the same as focaccia, but I’ll think of them like first or second cousins – close but not the same.
Marye Audet
I love the history of stuff… I really hate that chain restuarants have brought us to a place of national mediocrity! I hope you enjoy it… 🙂
Susan | LunaCafe
What a lovely bread. I’ve never tried it but am now inspired to get out the yeast. Thank you for the great post! 🙂
Jeanne Grunert
Is this the recipe you tantalized us with on Facebook this week? It looks amazing! Thanks for sharing it and for explaining the differences between the two. It’s good info!
Beth
looking forward to making this recipe with my daughter, Rose, from whom I now rent a room during the week. We are each taking a couple nights to be head chef – or sous chef for each other – trying out new recipes.
I will be sure to double the cheese as you suggested. Thanks again!