Published: Last Updated: by Marye 1288 words. | About 7 minutes to read this article.
A savory, crusty bread, flavored with bacon and smoked Gouda that goes perfectly with soup or salad. It is easy to make, doesn't take very long, and freezes well. What's not to like?
Prep Time 45 minutes mins
Cook Time 40 minutes mins
Rising Time 2 hours hrs
Total Time 3 hours hrs 25 minutes mins
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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!
First Published: April 7, 2014... Last Updated: July 19, 2019
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
- A Throwaway Bread Recipe
- Tips for Making This French Specialty Bread
- Shaping Fougasse Step By Step
- Serve Bacon and Cheese Fougasse with...
- Fougasse Recipe Variations
- More Bread Recipes
- Tools You May Need...
- Smoky Cheese and Bacon Fougasse Recipe
- Share Your Images
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 ¼-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 ½ 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!
What’s new? Check out myRestless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!Thanks so much for being a part of Restless Chipotle!
Everyone knows how much I love Nordic Ware! You'll need a good, solid baking sheet for bread making and this one is spectacular!
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.
📖 Recipe
4.75 from 4 votes
Smoky Cheese and Bacon Fougassse
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A savory, crusty bread, flavored with bacon and smoked Gouda that goes perfectly with soup or salad. It is easy to make, doesn't take very long, and freezes well. What's not to like?
Course Bread
Cuisine French
Prep Time: 45 minutes minutes
Cook Time: 40 minutes minutes
Rising Time: 2 hours hours
Total Time: 3 hours hours 25 minutes minutes
Servings:24 2 loaves/24 servings
Calories:191
Author:Marye Audet-White
Ingredients
Starter
- 1 teaspoon sugar
- ½ cup warm water, (105–115°F)
- 1 tablespoon active dry yeast
- ½ cup bread flour
Bread
- 12 ounces bacon, cooked crisp and crumbled, reserve the fat
- 8 ounces smoked Gouda, shredded
- 1 ½ teaspoon Kosher salt
- ⅔ cup water
- ⅓ cup olive oil
- 3 ¼ cups bread flour
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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 ½ 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 ¼-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
Althought this bacon and smoky Gouda cheese version is delicious there are a variety of other possibilities. Knead in about ½ 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'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 191kcal | Carbohydrates: 15g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 318mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Calcium: 69mg | Iron: 0.3mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Marye Audet
let me know what you think!
Reply
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 deliciousReply
Nutmeg Nanny
This bread is so pretty! I love how it's shaped like a leaf. Plus bacon! Yum!
Reply
Katerina @ Diethood
Well, for one, this Fougasse is way prettier than any Focaccia that I've ever had, and two, that is gorgeous!!! 😀
Reply
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!Reply
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.
Reply
Christie
This is one gorgeous loaf of bread. I would love to tear into it.
Reply
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!
Reply
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!
Reply
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.
Reply
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... 🙂
Reply
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! 🙂Reply
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!
Reply
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!
Reply
