Fougasse with Bacon and Gruyere
Why This Recipe Works
Our fougasse recipe contains a little whole-wheat flour for flavor. We sifted it to remove the bran to prevent its sharp edges from cutting the large pieces of gluten and compromising the bread’s airy structure. We gently mixed and then folded the dough four times in 2 hours to produce an irregular, open crumb. The dough was then proofed in the fridge to maximize flavor, which also offered the convenience of a bread that could be baked anytime from 16 to 48 hours after mixing. To make shaping the fougasse easy, we rolled it out with a rolling pin, transferred it to parchment, and cut it with a pizza cutter. To ensure a crisp, tender, and golden crust, we brushed the dough with olive oil right before baking.