YIELD: 1 LEAF-SHAPED FLATBREAD

PREFERMENT
 120g (1 cup) King Arthur Unbleached All-Purpose Flour
 Pinch of yeast
 120g (1/2 cup) water

FINAL DOUGH
 All of the preferment
 360g (3 cups) King Arthur Unbleached All-Purpose Flour
 1 1/4 teaspoons salt
 3/4 teaspoon yeast
 236g (1 cup) water
 56g (2 ounces) fresh Asiago cheese, cut into 1/4” cubes

TOPPING
 2 TBLE Extra virgin olive oil, as needed

2 garlic cloves (pre-roasted)
 14g (2 tablespoons) one oz Asiago cheese, shredded
 Coarse salt, to taste

Directions

PREFERMENT

1. Mix the flour, yeast, and water until well blended. Cover and leave at room temperature for 12 to 16 hours.
3. 
   FINAL DOUGH
4. For the final dough: Place all the final dough ingredients,
   except the cheese, in the bowl with the ripe preferment. Cover and let rest for 15 minutes
5. Knead the dough until smooth, with a minimal addition of flour. Since dough is very sticky, this will require some special techniques.
7. Knead the dough by folding the far edge of the dough in half
   toward you. Press the dough with the palms of your hands
   and push lightly, down and away. Rotate the dough 90º.
8. Continue this process (fold, push, turn) until the dough is
   smooth and springy, about 5 minutes. Handle the dough
   very gently at first, then as the dough increases in strength,
   increase the pressure. Can also cut dough into small pieces and throw them in a pile on counter, gather them up together with bench scraper and then cut and throw multiple times.
9. Add the Asiago cheese chunks during the last few minutes
   of kneading. The dough will still be very soft and moist.
10. Return the dough to the bowl, cover tightly with plastic,
    then let rise for about 30 minutes-60 minutes until almost doubled. preheat oven to 500 degrees F, preferable with baking stone.
11. Turn the dough out onto a lightly floured surface, then fold
    the dough to give it more strength. Place the dough back
    in the bowl, cover, and allow to rest another 30 minutes.
12. When the dough has fermented, turn it out onto a well floured work area and sprinkle with flour. Gently flatten
    the dough and stretch it into a triangle measuring about
    15×12
13. Place the dough on a sheet of parchment paper. Using a
    bench knife held perpendicular to the dough, make cuts
    to create a leaf or ladder pattern in the dough.
14. Use your fingers to open and stretch all the cuts in the
    dough.
15. 
    TOPPING
16. Brush the loaf with olive oil, sprinkle with grated Asiago
    cheese, roasted garlic cloves and coarse salt to taste.
17. Let flatbread rest 10 minutes before baking.
18. Bake the Fougasse in a preheated 500°F oven

1. Mix the flour, yeast, and water until well blended. Cover and leave at room temperature for 12 to 16 hours.
   FINAL DOUGH
2. For the final dough: Place all the final dough ingredients,
   except the cheese, in the bowl with the ripe preferment.
3. Mix until the dough begins to hold together. The dough
   should be quite slack (loose and sticky). You may need to
   add more water if conditions are dry.
4. Lightly flour your work surface, then turn the dough out of
   the bowl.
5. Knead the dough by folding the far edge of the dough in half
   toward you. Press the dough with the palms of your hands
   and push lightly, down and away. Rotate the dough 90º.
6. Continue this process (fold, push, turn) until the dough is
   smooth and springy, about 5 minutes. Handle the dough
   very gently at first, then as the dough increases in strength,
   increase the pressure. If the dough sticks, scrape your work
   surface clean with your bench knife, then sprinkle the
   kneading surface lightly with flour.
7. Add the Asiago cheese chunks during the last few minutes
   of kneading. The dough will still be very soft and moist.
8. Return the dough to the bowl, cover tightly with plastic,
   then let rise for about 30 minutes.
9. Turn the dough out onto a lightly floured surface, then fold
   the dough to give it more strength. Place the dough back
   in the bowl, cover, and allow to rest another 30 minutes.
10. When the dough has fermented, turn it out onto a wellfloured work area and sprinkle with flour. Gently flatten
    the dough and stretch it into a triangle measuring about
    10” at the base.
11. Place the dough on a sheet of parchment paper. Using a
    bench knife held perpendicular to the dough, make cuts
    to create a leaf or ladder pattern in the dough.
12. Use your fingers to open and stretch all the cuts in the
    dough.
    TOPPING
13. Brush the loaf with olive oil, sprinkle with grated Asiago
    cheese and coarse salt to taste.
14. Let flatbread rest 10 minutes before baking.
15. Bake the Fougasse in a preheated 500°F