Dough:

• 3,2 lbs. flour (type 55)
• 1 oz. yeast
• 0.7 lbs. chick-pea flour
• 0.33 lbs. milk
• 2 lbs. water
• 0.55 lbs. olive oil
• 1.4 oz. salt
• 1.8 oz. butter

Cream:

• 0.55 lbs. olive oil
• 3.5 oz. milk
• 1.32 lbs. flour
• 3.5 oz. cream
• Some pepper

Garnishing:

• Olive paste and hacked olives or Small bacon dice and parmesan cheese

Preparation

1. Mix the water and milk. Add the yeast. Mix well. Then, add the olive oil and store.
2. Take the flour (type 55) and mix it with the chick-pea flour.
3. Put it in a large bowl. Add the butter and pour the liquid over it.
4. Knead for 5 minutes. Add the salt.
5. Continue to knead for another 5 minutes to finish the dough as nice, round ball.
6. Flour the dough ball a little and let it rest for 30 minutes.
7. In the meanwhile, prepare the garnishing. Put the milk in a bowl. Add the olive oil and, very slowly, the flour. Add some pepper. Stir well and store aside.
8. After 30 minutes, cut it into pieces of 0.55 lbs. each (for each fougasse). Knead again. Let these balls rest for 5 another minutes.
9. Now, spread the dough with a rolling pin on an area of 6 x 10 inch.
10. Cover with the garnishing that we have just prepared with the olive oil, flour and milk. In fact, this is what will give the creamy character to the fougasse and allows it to stay supple, unctuous and crusty on the outside.
11. Prepare the garnishing with olives, olive paste and hacked olives.
12. Do not garnish the entire surface, because you have to close the dough later on. Lightly overlap the sides and close.
13. To garnish, take the bacon dice, sprinkle with parmesan and flatten it slightly with the rolling pin.
14. Put some gruyere cheese on the fougasse with bacon dice. On the fougasse with olives, add flour to give it a rather rural, rustic look.
15. Cut it into six pieces.
16. Let them grow for 30 minutes. Then, put the whole for 20 minutes in the oven at 446 degrees F.

Preparation

• Preparation time: 75 minutes
• Cooking: 20 minutes