(A) 200g Bread flour / 50g plain flour / 10g caster sugar / 1/2 teaspoon salt / 1/2 teaspoon instant yeast / 150g water / 10g unsalted butter
(B) 1 red onion (finely chopped and stir fry with some salt until soften) / 2 slices back bacon (finely chopped and stir fry until crisp and golden) / 100g cheddar cheese (diced in small cubes about 1 cm)
(C) 1/4 teaspoon ground black pepper / 1/4 teaspoon sea salt / 1/2 teaspoon dried thyme leaves / 1/2 dried basil leaves / 2 tablespoon extra virgin olive oil
- Mix ingredients (A) except butter with a dough hook until everything form into a dough. Add in the butter and continue the kneading process until a smooth dough.
- Let it proof for 60 minutes while you prepare ingredients (B) and (C). Fry the onion until soften and the bacon until crisp and golden brown then set aside to cool. Cut the cheddar cheese in small cubes about 1cm. Mix all the prepared ingredients (B) together and divide into 7 portions. Mix ingredients (C) in another small bowl except the extra virgin olive oil.
- Divide the dough into seven portions and fill each dough with mixture (B) and shape them into small ball. Let them rest for 10 minutes.
- Roll out each doughs into an oval shape and cut a few strips on the flatten doughs. Brush the dough with the extra virgin olive oil and sprinkle over some ingredient (C).
- Proof for about 20 minutes and bake at 200C preheated oven for about 15 to 20 minutes. Enjoy!
PS: The crust of Fougasse will turn soft the next day. To get a crusty crust, reheat it in the oven at about 150C for less than 5 minutes.