1. Start preparing the bread base about 4 hours before the chosen mealtime.

2. In a mixer with a dough hook, combine the flour, instant yeast, salt, sugar, and extra virgin olive oil. Add enough warm water to obtain a sufficiently elastic dough. Knead for 5 minutes.

3. Rinse a large bowl with warm water and dry it perfectly. Transfer the bread dough to the warm bowl, cover it with a cloth, and let it rest for a few hours in a warm place.

4. Once the dough has risen, place it on a floured board.

5. Roll out the dough to a 2cm thickness.

6. Generously oil a baking dish (or a deep cookie sheet) large enough to hold all the dough. Transfer the dough to the dish, cover, and let it rise for 45 minutes.

7. Top with grated cheese and drizzle with extra virgin olive oil.

8. Bake the fougasse in a preheated oven at 180°C until the cheese is melted, golden brown, and bubbly.

9. Serve as an appetizer with slices of ham, sausage, and a young red wine.

Tip: Gorgonzola gives a unique flavor to the fougasse, but it can be replaced with another Italian cheese like Asiago or Taleggio.