Also known as Baguette aux lardons.

I'm just getting a break in the action and able to post after several days away from The Fresh Loaf. I'll never get caught up with the new content; my loss! This past weekend I made a couple of breads with long fermentations to fit into a schedule of Kentucky Derby and NBA Playoffs. I used Bwraith's version of Sourdough Raisen Focaccia with tasty results!