Fougasse with Herbs

Instructions

1. Prepare the dough
   In a large bowl, mix the flour and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy. Pour the yeast mixture and olive oil into the flour and mix until a shaggy dough forms.
2. Knead and first rise
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 2 hours or until doubled in size.
3. Add herbs and shape
   Punch down the dough and flatten it on a work surface. Sprinkle with most of the herbs, garlic, and black pepper (reserve some for topping). Fold and knead gently to incorporate. Divide the dough into two pieces and shape each into an oval. Transfer to parchment-lined baking sheets.
4. Create the leaf pattern
   Using a sharp knife or kitchen scissors, make 3-4 diagonal slashes on each side of the oval, cutting all the way through the dough. Gently pull the cuts apart to create openings that resemble a leaf pattern. Let the shaped dough rest for 30 minutes.
5. Final rise and preparation
   While the dough is having its final rise, preheat the oven to 425°F (220°C). Brush the fougasse with olive oil and sprinkle with the remaining herbs and coarse sea salt.
6. Bake to perfection
   Bake for 18-20 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack to cool slightly before serving warm.