Provencal Fougasse

Mix the yeast and honey into approx. 200 ml lukewarm water. Stir in approx. 100 g flour, cover and leave for approx. 15 minutes.

Add the remaining flour, 50 ml oil, 1-2 tsp salt and another 100 ml water approx. Knead the ingredients to a soft, smooth dough which does not stick to the sides of the bowl. Add a little more flour or water if necessary. Cover the dough again and leave to rise for approx. 45 minutes.

On a floured surface, form the dough into a roll and cut into approx. 6-8 equal-sized pieces. Shape the pieces into balls, then roll them out to form flat breads, approx. 1/2 cm thick. Cut slits with a knife and pull the pieces out to form leaf-like shapes. Cover with a cloth and leave to rise for approx. 20 minutes.

Heat the oven to 250°C (225°C in a fan oven), 475°F, gas 9. Line one or two baking trays with baking parchment.

Place the fougasse on the baking tray and brush with the remaining olive oil. Sprinkle with a little salt and bake for approx. 15 minutes until golden brown with a crisp crust.