-
1
At least 6 hours before baking the fougasse, make a starter.
-
2
Stir 1 1/3 cups of the flour, the yeast, and 2/3 cup water together in a bowl.
-
3
Cover with plastic wrap.
-
4
Let stand in a warm place for at least 4 hours, until the starter rises, then falls.
-
5
Add 1 1/3 cups flour, the salt, 2/3 cup water, and 4 tbsp olive oil to the starter and stir to make a soft dough.
-
6
Knead on a lightly floured work surface until the dough is smooth and elastic.
-
7
Shape into a ball.
-
8
Place in an oiled bowl, turn to coat, then cover again.
-
9
Let stand for about 1 hour, until doubled.
-
10
Meanwhile, heat the remaining 1 tbsp oil in a frying pan over medium heat.
-
11
Add the onion and bacon and cook about 6 minutes, until the bacon is browned.
-
12
Transfer to a plate and cool.
-
13
Turn out the dough on a floured work surface and knead in the bacon mixture.
-
14
Divide the dough into 3 balls.
-
15
Cover with plastic wrap and let stand for 10 minutes.
-
16
Roll each ball into a round about 1/2 in (1cm) thick.
-
17
Line 3 baking sheets with parchment paper.
-
18
Put each round on a baking sheet.
-
19
Cut each round twice down the center, then cut 3 diagonal slits on either side of the center cuts.
-
20
Cut all the way through the dough, but not through the edges.
-
21
Brush with olive oil and cover loosely with plastic wrap.
-
22
Let stand for about 45 minutes, or until doubled.
-
23
Preheat the oven to 450F (230C).
-
24
Bake for 15 minutes, until golden.
-
25
Let cool on wire racks before serving.
