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Fougasse with grattons: recipe illustration
Appetizers & nibbles

Fougasse with grattons

A savoury fougasse flavoured with grattons, crispy bits of pork fat rendered from lard. Soft inside and golden outside, it is best eaten warm as an aperitif.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Optional extras

Nutrition facts

816 kcal per serving

Protein
30.8 g
Carbohydrates
114.2 g
of which sugars
3.6 g
Fat
23.8 g
Fiber
6.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and sugar in the lukewarm water, then mix into the flour and salt until you have a soft dough.
  2. Knead for 10 minutes, adding the olive oil, then leave to rise for 1 hour somewhere warm until doubled in size.
  3. Fry the bacon cubes in a dry pan for 5 minutes until crispy, then drain them.
  4. Divide the dough in two and roll each half into a disc on an oiled baking tray.
  5. Scatter the grattons and pepper over one disc, cover with the second disc and seal the edges.
  6. Make diamond-shaped cuts on top, let rise for 20 minutes, then bake at 220 °C for 25 minutes until deep golden.

Variations and tips

Herb version. Add chopped rosemary to the dough for a more fragrant fougasse.

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Original Ecomely recipe.