Smoky Cheese and Bacon Fougassse

Starter
1 Stir the water and sugar together in the bowl of a mixer.
2 Add the yeast and let stand until foamy. This will take about five minutes.
3 Whisk the flour into the yeast mixture and let stand for [timer minutes=0]30 minutes[/timer] in a warm spot.
Dough
1 Add the water, olive oil, and salt to the starter.
2 With the mixer on medium low, and the dough hook in place, add the flour a little at a time until the dough pulls away from the sides of the bowl.
3 Add the cheese and bacon, reserving some of each for topping the loaves.
4 Knead for [timer minutes=0]5 minutes[/timer] or until it is elastic. By hand it will take 8 to 10 minutes.
5 Place in an oiled bowl, oil the top, and cover with plastic wrap.
6 Let rise for [timer minutes=0]1 1/2 hours[/timer] until doubled.
7 Gently deflate the dough but do not knead it.
8 Cut it into two equal parts.
9 Gently form each part into an oval about 12 to 15 inches long and 1/4-inch thick.
10 Place on two baking sheets covered with parchment OR using a baking stone as directed.
11 With a sharp knife cut a long slash vertically through the oval, leaving 1-inch on either end.
12 Cut three diagonal slashes on each side of the vertical slash, once again leaving a 1 inch border of dough.
13 Preheat oven to 375°F.
14 Let rise for [timer minutes=0]30 minutes [/timer]or until puffy.
15 Brush with the reserved bacon fat and sprinkle with the reserved cheese and bacon.
16 Bake at 375°F for [timer minutes=0]30 to 40 minutes[/timer], or until done.
17 Serve warm.