Fougasse

Prepare the Dough

In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes, until the mixture becomes frothy.

In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix until the dough starts to come together, then knead on a floured surface for about 5-7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Shape the Fougasse

Preheat your oven to 450°F (230°C).

Punch down the dough and divide it into two equal portions. Roll out each portion into an oval or rectangle shape, about 1/2 inch thick.

Transfer the dough to a parchment-lined baking sheet. Using a knife or pizza cutter, make several slashes or cuts in the dough to create a decorative pattern. You can make diagonal cuts or create an open lattice design.

Add the Toppings

In a small bowl, combine the olive oil, minced garlic, rosemary, and thyme.

Brush the olive oil mixture evenly over the surface of the dough. Sprinkle with coarse sea salt.

Bake

Bake the fougasse in the preheated oven for 15-20 minutes, or until golden brown and crisp.

Remove from the oven and let cool slightly before slicing.

Serve