Fougasse (Provençal flatbread with fresh herbs)

Step 1/4

• 10 g rosemary
• 10 g thyme

• cutting board
• knife

Mince rosemary and thyme.

Step 2/4

• 10 g fresh yeast
• 350 g water
• 50 g olive oil
• 500 g flour
• 10 g salt

• hand mixer with beaters
• bowl
• kitchen towel

Mix fresh yeast and water together in a bowl. Add olive oil, flour, chopped herbs, and salt. Knead on a floured surface, then form into a round ball and transfer to a bowl. Dust with flour, cover with a kitchen towel, and let rise for 1 hr.

Step 3/4

• oven
• bench scraper
• ovenproof pot

Preheat the oven to 230°C/445°F. Divide the dough into 6 pieces, being careful not to knock the air out of the dough. Slice down the middle of the dough, then make two more cuts in a fan shape, coming out of center. Use your fingers to slightly pull the cuts apart. Transfer the fougasse to an ovenproof pot and bake for approx. 15 min.