This rustic Provençal flatbread is a savory masterpiece, combining a tender, yeasted dough with rich, crispy pork cracklings (grattons). The dough is infused with rendered pork fat, giving it an incredibly moist, shortbread-like texture that is distinct from standard breads. The addition of buckwheat flour adds a nutty depth, while the white wine deglazing ensures the meat is flavorful and tender before crisping. Best served warm with a bitter green salad, this hearty loaf is perfect for a weekend brunch or a substantial appetizer. ItâÂÂs a celebration of traditional French country cooking, offering a satisfying crunch and deep, savory flavors in every bite.
Fougasse Aux Grattons
Description
This rustic Provençal flatbread is a savory masterpiece, combining a tender, yeasted dough with rich, crispy pork cracklings (grattons). The dough is infused with rendered pork fat, giving it an incredibly moist, shortbread-like texture that is distinct from standard breads. The addition of buckwheat flour adds a nutty depth, while the white wine deglazing ensures the meat is flavorful and tender before crisping. Best served warm with a bitter green salad, this hearty loaf is perfect for a weekend brunch or a substantial appetizer. ItâÂÂs a celebration of traditional French country cooking, offering a satisfying crunch and deep, savory flavors in every bite.Ingredients
Directions
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Prepare the flour mixture by combining unbleached white bread flour with two generous handfuls of buckwheat flour, sifting them together.
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In a small bowl, stir the active dry yeast with a handful of the flour mixture and enough water to create a runny batter.
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Let the yeast batter sit for 1 hour to activate.
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Meanwhile, warm the remaining flour in the oven, then mix in salt and make a well in the center.
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Pour the activated yeast mixture into the well and add enough tepid water to form a moist dough.
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Knead the dough on a lightly floured surface for 10-12 minutes until smooth and elastic.
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Place the dough in a large floured bowl, cover with a dampened cloth, and let rise until doubled in size.
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While the dough rises, cook the diced pork belly, pork fat, and dry white wine in a heavy covered saucepan over very gentle heat.
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Press down on the meat several times during cooking to help render the fat.
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Cook for 1 1/2 to 2 hours, then pour the liquid through a strainer to separate the meat and fat from the broth.
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Crisp the diced meat over higher heat, straining off excess liquid fat as needed, until golden and crispy.
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Punch down the risen dough and flatten it out on a floured surface.
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Mix the crispy grattons into the dough, ensuring they are evenly distributed.
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Preheat the oven to 450ðF (250ðC).
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Cut through the dough with a knife in one direction, then another, reforming into a ball and repeating to incorporate air.
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Divide the dough into two masses and form each into a flat loaf.
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Slash straight through the thickness of the loaves in numerous places and spread the holes wider with your fingers to create a Swiss cheese-like effect.
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Brush the tops with the beaten egg yolk.
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Bake on a hot metal sheet for 30-35 minutes until crisp and golden brown.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1434.2kcal
- % Daily Value *
- Total Fat 56.2g87%
- Saturated Fat 19.2g96%
- Cholesterol 542.4mg181%
- Sodium 361.8mg16%
- Total Carbohydrate 104.4g35%
- Dietary Fiber 4.6g19%
- Sugars 1.6g
- Protein 109.8g220%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The reserved rendered pork fat and broth can be used as a flavorful cooking liquid or fat substitute for other dishes, such as sautéing vegetables or frying potatoes.
If buckwheat flour is unavailable, you can omit it, though it adds a distinct nutty flavor and color to the bread.
This bread is very rich and has a texture closer to a salty shortbread than a traditional airy loaf due to the high fat content.
Serve warm alongside a bitter salad, such as endive or dandelion greens, to balance the richness of the pork and fat.
