MAKING THE DOUGH: In the bowl of a stand mixer, add the flour, then the dry yeast, and mix. Add the salt and mix again. Pour in the cold water and olive oil in a thin stream, then knead at medium speed (level 2) until you have a smooth, supple dough that pulls away from the sides, about 8 to 10 minutes in total. Divide the dough into three equal portions. By hand, work the chopped olives into the first portion, the sun-dried tomatoes into the second, and the lardons into the third. Knead each ball briefly, just enough to distribute the filling without overworking the dough. Cover the three portions with a clean, damp tea towel and let rise at room temperature until doubled in volume, about 1 to 1½ hours.

SHAPING AND TOPPING: Punch down each portion with your fist, then stretch it into an elongated triangle about 0.5 inches thick on an oiled baking sheet or one lined with parchment paper. Slash each fougasse with two cuts down the centre and three diagonal cuts on each side to form a leaf shape. Open up the slits well with your fingers. Scatter the extra olives over the first fougasse and the extra sun-dried tomatoes over the second, pressing them lightly into the dough with your fingers. Let the fougasses rise at room temperature for 30 to 45 minutes.

BAKING: Meanwhile, preheat the oven to 460 °F. Just before baking: brush the olive fougasse with the olive oil and herbes de Provence mixture; arrange the halved goat cheese slices on the sun-dried tomato fougasse; scatter the remaining lardons and the grated ossau-iraty over the lardon fougasse. Bake for 12 to 15 minutes. Serve warm or at room temperature.