Caramelized Onion and Cheddar Fougasse

After the success with the first fougasse, I've decided to try out a few more.

Fougasse:

• 1 cup caramelized onion
  
• 1 cup grated cheddar cheese
  
• 1/2 recipe prepared Easy Artisan Dough

My dough was a variation of the "Easy Artisan Dough." I used:

• 2 cups bread flour
• 1 cup whole wheat flour
• 1 3/4 cups tepid water
• 1/2 tspn yeast
• 1 tspn salt

I started by slicing up a medium onion. Threw it in a pan with a dash of butter and a dash of grapeseed oil, all on medium-low heat. Covered, and sweated for 25 minutes, stirring every few minutes, until very soft and sweet.

Then I mixed up the dough and let it grow overnight.

In the morning I folded the cheese and onions into the dough, brushed with oil, made some gashes, then baked at 400F for 45 minutes.

The result was ok, but leaves room for improvement. I must have used too much flour when working the fillings into the dough, because the bread was layered. I also used enriched bread flour, designed for making white bread... an accidental purchase... I meant to buy unbleached bread flour. The other thing that would greatly improve this bread's flavor is a strong old cheddar cheese; I regret cheaping out and buying a house-brand block of cheddar.

It certainly has potential to be great.