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Cook Bacon and Walnut Fougasses

Serving Size: 8


1 tablespoon olive oil -- or vegetable oil
85 grams rindless bacon -- finely diced
60 grams Walnut -- roughly chopped pieces
700 grams unbleached white bread flour
2 teaspoons sea salt
15 grams Yeast Cake -- crumbled, see note
300 Milliliters lukewarm water
1 medium egg -- beaten
3 tablespoons olive oil
Extra flour -- for dusting
Extra oil -- for brushing
Several baking sheets -- greased

How To Cook:

Heat the oil in a pan, add the bacon and fry until golden and crisp, but not hard. Drain on kitchen paper, then combine well with the walnuts.

Put the flour and salt in a large bowl, mix well, then make a well in the centre. In a small bowl, cream the yeast to a smooth liquid with the water. Tip into the well, then mix in the egg and olive oil.

Gradually work In the flour to make a soft but not sticky dough. If there are crumbs in the bottom of the bowl, add water, 1 tablespoon at a time, until the dough comes together. If the dough sticks to your fingers, work in more flour, about 1 tablespoon at a time.

Turn out the dough on to a lightly floured work surface and knead thoroughly for 10 minutes until the dough feels smooth, very elastic and silky.

Place in a lightly oiled bowl and turn it over so the entire surface is lightly coated with oil.

Cover with a damp tea towel and let rise at room temperature until doubled in size - about 1-1/2 hours. Knock back the dough, then turn out on to a lightly floured surface. Knead in the bacon and nuts until evenly distributed.

Weigh the dough and divide into 8 equal parts. Using a rolling pin, roll each piece into an oval about 21 x 12 x 1 cm. With a sharp knife, cut about 8 slits in a herringbone pattern in each oval. Arrange them, spaced well apart, on the baking sheets.

Lightly cover the baking sheets with a damp tea towel and let rise at cool to normal room temperature until doubled in size - about 45 minutes.

Uncover, lightly brush with oil, then bake in a preheated oven at 200°C (400°F) Gas 6 for about 15-20 minutes until golden brown. Cool on a wire rack.

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