Rosemary Fougasse

TO MAKE THE DOUGH

Step 1: Sift flour to remove the majority of its bran and combine flour with yeast, salt and sugar in a large mixing bowl .

Step 2: In a medium bowl, combine water and olive oil.

Step 3: Make a well in the center of the flour mixture and pour liquid ingredients in all at once. Mix quickly. A Danish Dough Whisk is very helpful for this.

Step 4: Turn out the dough onto a lightly floured surface and knead until smooth. Place dough back into the large bowl, cover and let rest 1-2 hours, or until nearly doubled in volume.

Step 5: Turn out onto a lightly floured surface and lightly knead in the 2 Tablespoons of Rosemary until well incorporated.

TO SHAPE THE DOUGH

Step 6: Cut the dough into two equal pieces. Set one aside, and shape the other into a large circle using your hands or a rolling pin, about one-half inch thick. Place onto a parchment paper-lined baking sheet . Using a sharp knife, cut slits in the circle of dough to make a leaf shape as follows: one slit at the top center; three evenly spaced on either side of it; one larger one in the center; and make two triangular cuts at the bottom. Gently pull the slits apart to create openings and cover with a clean kitchen towel . Repeat with second portion of dough.

Step 7: Preheat the oven to 465°F (240°C). Allow loaves to rise for about 20 minutes, then bake for 13-15 minutes. Remove from oven when golden brown.

Step 8: While still hot, brush or spray the tops of the baked loaves with olive oil, then sprinkle with rosemary and salt. Place on a cooling rack and allow to cool completely.