This is another variation on the basic fougasse theme:
3 cups bread flour
1 1/2 cups tepid water
1 tsp yeast
1 tsp salt
1/2 tsp sugar
1 cup dried fruit (apricots and plums), snipped into chunks
1 cup chevre
I made the dough first (with 1 tsp yeast because I had about 5 hours to let it sit), and then folded the fruit and cheese into it. Shaped, proofed for 35 to 40 minutes, then baked at 450F for 25 to 30 minutes.
I wasn't blown away by this one. A major problem I've had is that the directions in '200 fast and easy artisan breads' tell you to fold the ingredients into the dough; this results in a layered, less airy, and less homogeneous bread. From now on, I will simply mix the ingredients into the dough from the get-go. Another problem I encountered with this bread was that the dried fruits at the top of the crust, being sweet and full of sugars, burned. And that made it slightly bitter, and certainly less presentable.