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Bacon and mushroom fougasse
40 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 328
This is needed
This is needed for 4 piece
  • 80 g diced bacon
  • 100 g white mushrooms, quartered, thinly sliced
  • a little pepper
  • 0.5 tsp herb salt
  • 300 g white flour
  • 0.5 tsp sugar
  • 1.5 tsp herb salt
  • 0.25 cube yeast (approx. 10 g)
  • 2 dl water
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And that's how it's done
And that's 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.