This Fougasse aux Grattons is a rich, savory flatbread originating from Provence, characterized by its open, web-like structure and intense pork flavor. The dough is infused with “grattons”&# 226;ÂÂcrispy bits of rendered pork belly and fat cooked slowly in white wine until golden and crunchy. The result is a bread that is more akin to a salty shortbread than a typical loaf, offering a satisfying crunch and deep umami taste. It pairs beautifully with bitter greens like endive or dandelion, or simply with a glass of white wine. Perfect for a hearty appetizer or a rustic dinner centerpiece, this bread showcases the best of traditional French country cooking.
Fougasse Aux Grattons
Description
This Fougasse aux Grattons is a rich, savory flatbread originating from Provence, characterized by its open, web-like structure and intense pork flavor. The dough is infused with "grattons"&# 226;ÂÂcrispy bits of rendered pork belly and fat cooked slowly in white wine until golden and crunchy. The result is a bread that is more akin to a salty shortbread than a typical loaf, offering a satisfying crunch and deep umami taste. It pairs beautifully with bitter greens like endive or dandelion, or simply with a glass of white wine. Perfect for a hearty appetizer or a rustic dinner centerpiece, this bread showcases the best of traditional French country cooking.Ingredients
Directions
-
Sift together unbleached white bread flour and two generous handfuls of buckwheat flour.
-
In a small bowl, stir the yeast and a handful of the flour mixture with enough tepid water to make a runny batter.
-
Let the yeast mixture sit for 1 hour until frothy.
-
Warm the remaining flour mixture in a low oven, then mix in salt and make a well in the center.
-
Pour the yeast mixture into the well and add enough tepid water to form a moist dough.
-
Knead the dough on a lightly floured surface for 10-12 minutes until smooth.
-
Place the dough in a large floured bowl, cover with a damp cloth, and let rise until doubled in size.
-
Meanwhile, cook the diced pork belly, pork fat, and dry white wine over very gentle heat in a heavy covered saucepan.
-
Press down on the meat several times during cooking to render out the fat.
-
Cook for 1 1/2 to 2 hours, then pour the liquid through a strainer, reserving the liquid fat if desired.
-
Crisp the diced meat over higher heat, straining off excess liquid fat as necessary, until golden and crunchy.
-
Punch down the risen dough and turn it out onto a floured work surface.
-
Mix the crispy grattons into the dough.
-
Cut through the dough with a knife in one direction, then the other, reform into a ball, and repeat to distribute the cracklings evenly.
-
Gather the dough, divide in two, and form into two flat loaves.
-
Slash the loaves straight through their thickness in numerous places.
-
Spread the holes wider with your fingers to create a web-like pattern.
-
Brush the tops with beaten egg yolk.
-
Preheat the oven to 450ðF (250ðC).
-
Bake on a hot metal sheet for 30-35 minutes until crisp and golden brown.
-
Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1448.3kcal
- % Daily Value *
- Total Fat 56.4g87%
- Saturated Fat 19.3g97%
- Cholesterol 542.4mg181%
- Sodium 385.2mg17%
- Total Carbohydrate 107.3g36%
- Dietary Fiber 4.8g20%
- Sugars 1.6g
- Protein 110.3g221%
* 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
Flour mixture: The recipe suggests a blend of unbleached white bread flour and buckwheat flour. If buckwheat flour is unavailable, you can use all white bread flour.
Grattons: These are essentially pork cracklings. The slow cooking process renders the fat and crisps the meat. The reserved liquid fat can be used for cooking other dishes, similar to olive oil in Provençal cuisine.
Texture: This is a very rich bread, more akin to a salty shortbread than a traditional loaf. Handle the dough gently when shaping to maintain the air pockets.
Serving suggestion: Pairs excellently with bitter salads like endive or dandelion greens.
