Fougasse

Method

1. 1 Knead the flour with yeast, water, olive oil, and salt for 12 minutes until the dough is elastic.
2. 2 Let the dough rise for 2 hours until it doubles in size, then mix in the chopped black olives and let it rise for another hour.
3. 3 Roll the dough into a long leaf shape, then make diagonal cuts through the entire thickness of the dough.
4. 4 Make incisions along the entire thickness, then widen each slit until the opening is completely exposed.
5. 5 The slit must be clearly visible to form the characteristic leaf shape; shallow slits will close as the cake expands.
6. 6 Drizzle with olive oil, sprinkle with rosemary, garlic slices, and coarse salt, then bake at 230 degrees for 18 minutes.

With an appliance

• Air fryer 52 min

  Replace step 6: spray both sides with fougasse, cook at 245 degrees in a hot air oven for 12 minutes and flip after 6 minutes; the edges crisp up faster, wider pieces need to be split in half.