Fougasse with Bacon and Gruyere
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.)
Keywords
- Desserts or Baked Goods
- Breads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Stand mixer
- Pizza stone
- Pizza cutter
- Rolling pin
- Fine-mesh sieve
- Pastry brush
- Cooling rack
- Oven
- Stove
- Skillet
- Slotted spoon
- Mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Paper towel
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 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 teaspoon 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
- 4 ounces (113 grams) Gruyère cheese, shredded (1 cup)
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