Fougasse (with smoked Cheese & Bacon)

To prepare the 'starter' Stir the water and sugar together in a large mixing bowl. Add the yeast and let it stand until foamy (about 5-6 mins) Whisk the flour into the yeast mixture and let it stand for 30 minutes in a warm spot.

For the dough, add the water, olive oil, and salt to the starter. Using a stand mixer or hand mixer with the dough hook, add the dough little by little and mix. If using hands, use a wooden spoon and mix.

When the dough starts clumping together, add 80% of the cheese and bacon/ham/salami, reserving some for topping the loaves later.

Tip the dough on to a floured surface and knead until elastic and smooth. It will take about 10-12 mins by hand.

Place in a well-oiled bowl. Cover with a damp tea towel or plastic wrap and let rise. Place in a warm spot for 1 to 1.5 hours or until doubled.

Punch down the dough and let it deflate. Don't knead. Cut the dough into 2 equal halves.

Gently form each part into an oval about 12 to 15 inches long and 1/4-inch thick. Place on two baking sheets covered with parchment

With a sharp knife cut a long slash vertically through the oval, leaving 1-inch on either end. Cut three diagonal slashes on each side of the vertical slash, once again leaving a 1 inch border of dough.

Preheat oven to 175C and let the dough rise for 30 minutes or until puffy. Brush the tops with the reserved bacon fat and sprinkle with the reserved cheese and bacon/ham/salami.

Bake for 40 to 45 minutes until done and tops are golden brown and crusty. Slice and serve warm with soup or by itself.