Fougasse

Ingredients

• All-purpose flour (4 cups)
• Active dry yeast (2 teaspoons)
• Sea salt (1 teaspoon)
• Granulated sugar (1 teaspoon)
• Warm water (1 1/2 cups (about 110°f or 43°c))
• Olive oil (1/4 cup, plus extra for brushing)
• Fresh rosemary (2 tablespoons, chopped)
• Extra sea salt (for sprinkling)

Instructions

1. In a large mixing bowl, combine the flour, yeast, salt, and sugar. Whisk together to evenly distribute the dry ingredients.
2. Add the warm water and 1/4 cup of olive oil to the dry mixture. Stir with a wooden spoon until a shaggy dough begins to form.
3. Transfer the dough onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic.
4. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to a baking sheet lined with parchment paper.
7. Shape the dough into a leaf-like form, about 1 inch thick. Use a sharp knife or kitchen scissors to make cuts along the center and sides to create the appearance of veins on the leaf.
8. Brush the top of the dough generously with olive oil, then sprinkle with chopped rosemary and a pinch of extra sea salt.
9. Bake in the preheated oven for 20-25 minutes, or until the fougasse is golden brown and sounds hollow when tapped on the bottom.
10. Remove from the oven and let it cool slightly on a wire rack before serving. Enjoy it warm!