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Receta Fougasse Aux Grattons (Flat Bread With Crackling
by Global Cookbook

Fougasse Aux Grattons (Flat Bread With Crackling
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Ingredientes

  • 1 x Pkg active dry yeast
  • 1 lb Flour*
  • 250 ml Tepid water
  • 1 x Egg yolk, beaten
  • 1 lb Belly of pork, diced
  • 2 lb Pork fat, diced
  • 12 Tbsp. Dry white wine

Direcciones

  1. Flour should be a mix of unbleached white bread flour with 2 generous handfuls of buckwheat flour, sifted together. If you cannot find the buckwheat flour, do not worry about it.
  2. For the dough: Stir together the yeast and a handful of flour in sufficient water to make a runny batter. Leave for 1 hour. Hot the remaining flour in the oven, fold in salt and make a well in the middle. Pour in the yeast mix and add in sufficient tepid water to make a moist dough. Knead for 10-12 min on a lightly floured surface. Leave to rise in a large floured bowl covered with a dampened cloth. When the dough has doubled in size, turn out onto a floured work surface, punch down and flatten the dough out. Add in the grattons (see immediately below for how to make them). Preheat the oven to 450F/250C.
  3. For the grattons: Cook the meat, fat and wine over a*very* gentle heat in a heavy covered saucepan. Press down on the meat several times during cooking to render up as much fat as possible. After 1 1/2 - 2 hrs, pour the liquid off through a strainer. (It can be used instead of extra virgin olive oil for cooking, and often was, in Provencal cooking.) Crisp the diced meat over higher heat, straining off any liquid fat when necessary.
  4. To make the fougasse, make the bread dough, and after the first rising fold in the grattons. Then, with a knife, cut through the dough first one way, then another. Reform into a ball and repeat. Gather the pcs together into a mass, divine in two and form into two flat loaves, slashed straight through their thickness in numerous places. Spread the holes wider with your fingers. (You are striving for an effect like a flat sheet of bread with holes like those of a slice of swiss cheese.) Brush the top with the egg yolk and bake on a warm metal sheet for 30-35 min till crisp and golden brown. Serve hot with a bitter salad like endive or possibly dandelion.
  5. NB: this is a very rich bread - more like a salty shortbread than anything else. But*very* good.