Fougasse with Bacon and Gruyere

Name: Fougasse with Bacon and Gruyere
Yield: Makes 2 loaves
Ingredients: 4 slices, thick-cut bacon, cut into 1/2-inch pieces; 1/4 cup (1 1/3 ounces), whole-wheat flour; 3 cups (15 ounces) King Arthur, all-purpose flour; 1 1/2 teaspoon, table salt; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups (12 ounces), water; , Cornmeal or semolina flour; 1/4 cup, extra-virgin olive oil; 4 ounces, Gruyère cheese, shredded (1 cup)

11 comments

Appears in Cook's Illustrated March/April 2016

Desserts or Baked Goods

Breads

SERVESMakes 2 loaves

TIME1¾ hours, plus 17½ to 18 hours resting

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 fol...

This is a members' feature.