Ingredients
500g strong white flour, plus extra for dusting
10g fast action dried yeast
10g salt
320ml water
30ml olive oil, plus extra for kneading
semolina flour, for dusting
125g Gruyere cheese,grated
Method
1. Mix 250g of flour with 5g yeast and 160ml of water to form a soft dough. Leave for a minimum of four hours.
2. Add the remaining flour, yeast, salt, olive oil and water and mix to form a smooth dough. Tip the dough onto a lightly oiled surface and knead the dough for 10-15 minutes, or until it is soft, elastic and smooth. The dough will form a soft, smooth skin when it’s ready. Add the cheese and incorporate it into the dough.
3. Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film and a tea towel. Leave to rise until at least doubled in size.
4. Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Tip the dough onto the surface knocking the air out of the dough as you do so.
5. Divide the mixture into two pieces and shape each into a fougasse. To do this, put the dough onto an oiled baking sheet and use your hands or a rolling pin to make each piece into a basic rectangle. Use a sharp knife to make 3-4 diagonal cuts into each half of each rectangle — creating holes in the dough. Carefully pull out the dough to stretch it and open up the holes. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. It should spring back to the touch when ready.
6. When you are ready to bake, half fill a roasting tin with water and place on the bottom shelf of the oven, and preheat the oven to 220C/425F/Gas 7. This will make steam, which helps form a good crust.
7. Bake the loaves for 20 minutes until golden brown and crisp. Leave to cool on a wire rack.