Step by step recipe:
Bring dough together into a ball, cover with a damp tea-towel, and leave to rise in a warm place until doubled in volume (about 1 hour).
Then cut dough into 2 lumps of same weight, roll each one into a ball.
Roll out one ball into a large rectangle.
Divide ¼ of the bacon over half the rectangle.
Then cover with grated Comté.
Make 3 slits with a sharp knife or dough cutter on the other half.
With a brush, moisten the dough all around bacon so that it sticks well.
Then fold dough over on itself.
And press well all round edges to stick.
Roll again gently to flatten.
Add another ¼ of the bacon on top, and sprinkle again with grated Comté.
Remarks:Quantities of bacon and cheese are just suggestions, do not hesitate to adapt to your taste. Likewise for a more "Provençal" flavour, you can add some halved olives to bacon and Comté.
A fougasse straight from the oven, and cut into small cubes, makes an excellent aperitif.
If you plan to eat it later, I advise you to remove it from the oven as soon as barely cooked, and to bake it again for a few minutes just before serving: it's much better warm.
Last modified on: October 13th 2010