Fougasse

Ingredients

• 1 teaspoon active yeast dry
• 2 tablespoons cornmeal 
• 0.5 tablespoon basil dried
• 0.5 tablespoon rosemary dried
• 0.5 tablespoon thyme leaves dried
• 4 cups flour all-purpose
• 0.5 tablespoon savoury 
• 4 tablespoons olive oil 
• 2 tablespoons sea salt 
• 1.5 cups warm water (110 degrees F/45 degrees C)

Equipment

• bowl
• baking sheet
• oven
• knife

Directions

1. Pour water into a large bowl.
2. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended.
3. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
4. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
5. Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick.
6. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans.
7. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels.
8. Let rise again until the dough begins to rise again, about 20 minutes.
9. Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door.
10. Bake until golden, about 20 minutes.