Fougasse

Dissolve the baker’s yeast in the water, add the flour and mix until smooth and lump-free. Transfer to a tall container and cover with plastic wrap. Leave to proof for 60 minutes at room temperature, then store in the refrigerator for up to 12–15 hours.

Sauté the diced bacon and leave to cool completely. Drain the sauerkraut thoroughly.

Mix the flour, durum wheat semolina, water, poolish and baker’s yeast together in the kneading machine. Add olive oil after 2 minutes. Towards the end of the mixing time, add table salt and knead the dough until a nice gluten structure is formed.

Then gently fold the sauerkraut and diced bacon into the finished dough.

Proofing: 60–75 minutes

Weigh dough pieces of 300 g each. Lightly pre-shape into elongated forms, then roll out flat into oval shapes.

Place on baking trays lined with parchment paper, leaving enough space between pieces, and allow to proof well.

Sprinkle each dough piece with about 15 g of cheese mixture. Make 5 cuts using a metal scraper or knife.

Carefully pull the cuts open and distribute about 10 g of sauerkraut decoratively over each piece.

Load into a hot oven with steam. Halfway through baking, open the vent and bake until crisp and golden.