Traditional Fougasse

Place flour, yeast and salt into a food processor and pulse 2 or 3 times. With the food processor running, slowly add the olive oil and mix for about 30 seconds. Add the water in slow stream, just until the dough forms a ball.

Run the food processor for 3 to 4 minutes, mixing the dough thoroughly. If the dough seems too dry, add a few drops of water. If it get s too sticky add flour (1 teaspoon at a time).

When dough looks smooth and shiny, turn off the food processor.

Coat the inside of a medium bowl with olive oil. Place the dough in the bowl, turning the dough to coat with oil. Cover with a clean kitchen towel; set aside and let rise until it doubles in volume (about 1 hour).

Meanwhile, chop the olives into quarters and set aside. Preheat the oven to 400º F. Brush the bottom of a baking sheet with olive oil.

Once the dough has doubled in size, divide it into 2 equal portions and shape into two balls. Use your hands to flatten each ball of dough into an oval shape on the prepared baking sheet.

Using a sharp knife, make parallel slits down each side of the dough ovals (do not cut all the way thorough). Using your fingers, open each slit slightly, and place a few olives pieces inside.