Entree: France – Loire Valley – Fouée (Small hollow rustic breads baked very hot and filled with savory pork or vegetable fillings)

Serving Size: 4

Approximate Time

Prep 1 hr 45 min

Cook 8 min

Additional 1 hr 30 min

Total 3 hrs 30 min

Ingredients

Dough:
- 4 cups (500 g) bread flour
- 2 1/4 tsp (7 g) active dry yeast (1 standard packet)
- 1 1/2 cups (360 ml) warm water (about 105–115°F / 40–46°C)
- 2 tsp (10 g) fine salt
- 2 tbsp (30 g) lard or unsalted butter, softened
- 1 tsp (4 g) sugar

Filling:
- 8 oz (225 g) smoked bacon or pancetta, diced into lardons
- 3 large shallots, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil or additional lard
- 4 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- Optional for serving: 1 cup (240 g) pork rillettes (store-bought or homemade)

Instructions

1. Make the dough: whisk yeast and sugar into warm water and let sit 5–10 minutes until foamy. In a large bowl combine flour and salt, add the yeast mixture and softened lard (or butter). Mix until a shaggy dough forms.
2. Knead dough on a lightly floured surface 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook 6–8 minutes. Place in a lightly oiled bowl, cover, and let rise 1–1 1/2 hours or until doubled.
3. While dough rises, cook the filling: heat vegetable oil and butter in a skillet over medium heat. Add diced bacon lardons and cook until they begin to brown and release fat, about 6–8 minutes. Add sliced shallots and thyme, lower heat and cook until shallots are soft and caramelized, about 8–10 more minutes. Season with salt and pepper. Remove thyme stems and keep warm.
4. Preheat the oven to its highest setting (500°F / 260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a wood-fired oven, heat until very hot and ready for quick baking.
5. Divide the risen dough into 8 equal portions (about the size of tennis balls). On a lightly floured surface, roll each into a flat round about 1/4-inch (6 mm) thick and 6–7 inches (15–18 cm) across.
6. Bake rounds two at a time on the hot stone or sheet for 6–8 minutes until puffed and lightly browned. The interior should hollow slightly as they bake. Remove and cover with a clean towel to keep warm and soft while baking the rest.
7. To serve, split each fouée open gently (they should form a pocket) and spoon in warm bacon-and-shallot mixture or a generous smear of pork rillettes. Eat immediately while warm and crisp at the edges.