Fougasse

Instructions

1. Prepare the dough
   In a large bowl, mix the flour and salt. In a separate bowl, dissolve the yeast in the lukewarm water and let stand for 5 minutes until foamy. Make a well in the center of the flour mixture, add the olive oil and yeast mixture, and stir to form a rough dough.
2. Knead the dough
   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If too dry, add a little water; if too wet, add a bit more flour.
3. First rise
   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 2 hours, or until doubled in size.
4. Add flavorings
   Gently punch down the dough to release air. Fold in the chopped olives, herbes de Provence, fresh rosemary, and black pepper until evenly distributed throughout the dough.
5. Shape the fougasse
   Divide the dough into two equal pieces. On a floured surface, roll each piece into an oval shape about 1cm thick. Transfer to baking sheets lined with parchment paper. Using a sharp knife or pizza cutter, make one large cut down the center, then several diagonal cuts on each side, resembling a leaf pattern. Gently pull the cuts apart to open them up.
6. Second rise
   Cover the shaped dough loosely with oiled plastic wrap and let rise for 30-45 minutes until slightly puffed up.
7. Bake the fougasse
   Preheat the oven to 220°C (430°F). Just before baking, brush the fougasse lightly with olive oil and sprinkle with flaky sea salt. Bake for 15-20 minutes until golden brown and sounds hollow when tapped on the bottom.
8. Cool and serve
   Allow the fougasse to cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature with olive oil for dipping or alongside soups and stews.