Fougasse

Ingredients

• Sea salt (1 teaspoon)
• Fresh rosemary (2 tablespoons, chopped)
• Olive oil (3 tablespoons)
• Warm water (1 1/4 cups)
• Sugar (1 teaspoon)
• Salt (1 1/2 teaspoons)
• Active dry yeast (2 1/4 teaspoons)
• All (purpose flour - 3 cups)

Instructions

1. In a large mixing bowl, combine the flour, yeast, salt, and sugar.
2. Add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and transfer it to a baking sheet lined with parchment paper.
7. Shape the dough into a leaf-like shape, making cuts along the center and sides to resemble the veins of a leaf.
8. Brush the dough with olive oil and sprinkle with chopped rosemary and sea salt.
9. Bake 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 before serving.