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Fougasse with cheese, lardons and olives
Fougasse with cheese, lardons and olives

Fougasse with cheese, lardons and olives
A delicious fougasse with cheese, lardons and olives.
Fougasse with cheese, lardons and olives

A good balance of protein, carbs and fats

Ingredients:
1
Servings
  • 250
    g
     flour
  • 7
    g
     yeast
  • 180
    ml
     water
  • 5
    g
     salt
  • 70
    g
     lardons
  • 70
    g
     cheese
  • 30
    g
     olive
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Fougasse with cheese, lardons and olives
Instructions:
  1. In a large bowl, mix the flour and salt.
  2. In a separate small bowl, dissolve the yeast in warm water.
  3. Add the yeast mixture to the flour mixture and mix to form a dough.
  4. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat, and cover with cling film and leave to rise in a warm place for 1 hour.
  6. Preheat the oven to 200°C.
  7. Punch down the dough and roll it out to a flat circle about 1cm thick on a baking sheet.
  8. Use a knife to make large cuts through the dough but not to the edge, creating a leaf like pattern. These will open up during baking.
  9. Scatter the lardons, cheese and olives over the dough.
  10. Bake in the preheated oven for 20 to 30 minutes, or until golden brown.
  11. Remove from the oven, allow to cool for a few minutes before serving.
Nutrition Per Serving 612 g Per 100g
Energy 1562.3 kcal 255 kcal
Protein 58.9 g 9.6 g
Fibre 10.9 g 1.8 g
Salt 8.4 g 1.4 g
Sugar 0.8 g 0.1 g
Carbohydrates 196 g 32.0 g
Fat 57 g 9.3 g
Environmental Per Serving 612 g Per 100g
CO2 11.3 kg 1.8 kg
Water 11978.3 l 1957.2 l
  • 250
    g
     flour
  • 7
    g
     yeast
  • 180
    ml
     water
  • 5
    g
     salt
  • 70
    g
     lardons
  • 70
    g
     cheese
  • 30
    g
     olive
1
Servings
0

In a large bowl, mix the flour and salt.

In a separate small bowl, dissolve the yeast in warm water.

Add the yeast mixture to the flour mixture and mix to form a dough.

Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat, and cover with cling film and leave to rise in a warm place for 1 hour.

Preheat the oven to 200°C.

Punch down the dough and roll it out to a flat circle about 1cm thick on a baking sheet.

Use a knife to make large cuts through the dough but not to the edge, creating a leaf like pattern. These will open up during baking.

Scatter the lardons, cheese and olives over the dough.

Bake in the preheated oven for 20 to 30 minutes, or until golden brown.

Remove from the oven, allow to cool for a few minutes before serving.

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