Fougasse with Asiago and Black Pepper

Name: Fougasse with Asiago and Black Pepper
Yield: Makes 2 loaves
Cuisine: French
Ingredients: 1/4 cup (1 1/3 ounces/38 grams), whole-wheat flour; 3 cups (15 ounces/425 grams) King Arthur, all-purpose flour; 1 1/2 teaspoons, table salt; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups (12 ounces/340 grams), water; , Cornmeal or semolina flour; 1/4 cup, extra-virgin olive oil; 2 ounces (57 grams), Asiago cheese, grated (1 cup); 2 teaspoons coarsely ground, black pepper

Desserts or Baked Goods
French
Breads

By Andrew Janjigian ･ Appears in Cook's Illustrated March/April 2016

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES Makes 2 loaves

TIME 1¾ hours, plus 17½ to 18 hours resting

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