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Fougasse Aux Grattons

Fougasse Aux Grattons (Provencal Flat Bread W recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1434.2
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
  • 1 package Active dry yeast
  • 1 pound Flour*
  • 250 milliliter Tepid water
  • 1 ea Egg yolk, beaten
  • 1 pound Belly of pork, diced
  • 2 pound Pork fat, diced
  • 12 tablespoon Dry white wine
Directions
  1. 1
    Prepare the flour mixture by combining unbleached white bread flour with two generous handfuls of buckwheat flour, sifting them together.
  2. 2
    In a small bowl, stir the active dry yeast with a handful of the flour mixture and enough water to create a runny batter.
  3. 3
    Let the yeast batter sit for 1 hour to activate.
  4. 4
    Meanwhile, warm the remaining flour in the oven, then mix in salt and make a well in the center.
  5. 5
    Pour the activated yeast mixture into the well and add enough tepid water to form a moist dough.
  6. 6
    Knead the dough on a lightly floured surface for 10-12 minutes until smooth and elastic.
  7. 7
    Place the dough in a large floured bowl, cover with a dampened cloth, and let rise until doubled in size.
  8. 8
    While the dough rises, cook the diced pork belly, pork fat, and dry white wine in a heavy covered saucepan over very gentle heat.
  9. 9
    Press down on the meat several times during cooking to help render the fat.
  10. 10
    Cook for 1 1/2 to 2 hours, then pour the liquid through a strainer to separate the meat and fat from the broth.
  11. 11
    Crisp the diced meat over higher heat, straining off excess liquid fat as needed, until golden and crispy.
  12. 12
    Punch down the risen dough and flatten it out on a floured surface.
  13. 13
    Mix the crispy grattons into the dough, ensuring they are evenly distributed.
  14. 14
    Preheat the oven to 450ðF (250ðC).
  15. 15
    Cut through the dough with a knife in one direction, then another, reforming into a ball and repeating to incorporate air.
  16. 16
    Divide the dough into two masses and form each into a flat loaf.
  17. 17
    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.
  18. 18
    Brush the tops with the beaten egg yolk.
  19. 19
    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.

Keywords: fougasse, provencal, grattons, pork cracklings, flatbread, french bread, yeast dough, buckwheat, savory bread, rendered fat, rustic, appetizer, brunch, traditional, crispy, hearty, homemade, artisan
Read it online: https://www.chefs-mate.com/recipe/fougasse-aux-grattons-provencal-flat-bread-w/