Fougasse

Makes 3 Loaves

Ingredients:

500g Strong white flour
1 sachet Dried Yeast (7g)
325ml Luke-warm water
45ml Extra Virgin Olive Oil
12g Salt
1 Large Sprig of Rosemary
15 Black olives, stoned and finely chopped

Method:
1. Pre-heat oven to 230°C, Gas Mark 8.
2. If possible make in a mixer, using the dough hook. Place all the dry ingredients into a bowl. On a slow speed add the water and olive oil. Gradually increase the speed to high and knead for 5 minutes. Reduce the speed and add rosemary and olives, mix until evenly incorporated.
3. If making by hand, you will need to follow the mixing instructions as above but knead for 8 minutes.
4. Cover bowl with oiled clingfilm and leave in a warm place until doubled in size.
5. Knock back the dough on a floured surface. Divide into 3. Roll into oval shapes approximately 15cm long and 8cm wide. Slice 3 deep lines through the bread. Drizzle with Olive oil, Sprinkle with rock salt.
6. Bake for 15 minutes, until hollow when tapped.