Fougasse Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the flour and salt. In a separate small bowl, dissolve the yeast in the lukewarm water. Make a well in the center of the flour, pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a rough dough forms, then turn out onto a floured surface.
2. Knead the dough
   Knead the dough for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour 30 minutes, or until doubled in size.
3. Add the flavorings
   Gently deflate the dough and turn out onto a floured surface. Knead in the chopped olives, rosemary, thyme, and oregano until evenly distributed throughout the dough. Divide the dough into two equal pieces.
4. Shape the fougasse
   On a lightly floured surface, flatten each piece of dough into an oval or leaf shape, about 1cm thick. Using a sharp knife, make several diagonal slashes in the dough, creating a leaf-like pattern. Gently pull the cuts apart to open them up.
5. Second rise
   Transfer the shaped fougasse carefully to baking sheets lined with parchment paper. Brush with the remaining olive oil and sprinkle with sea salt flakes. Cover loosely with a clean kitchen towel and let rise for another 30 minutes.
6. Bake the bread
   Preheat the oven to 220°C (425°F). Just before baking, gently stretch the cuts in the dough again to reopen them. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom.
7. Finish and serve
   Transfer the baked fougasse to a wire rack to cool slightly. For extra flavor, brush with additional olive oil while still warm. Serve warm or at room temperature, ideally on the same day it's baked.