1 large fougasse, or several smaller ones
2 ½ hours
20 - 30 minutes
500 g Italian type 00 white flour or strong bread flour
7 g dried yeast
½ teaspoon salt
several large pinches of fresh thyme or rosemary
Pour the water into the mixer bowl and dissolve the yeast. Slowly add the flour and start to knead at low speed; after a few minutes add the salt and continue to knead until you get a smooth, even dough.
If kneading by hand, as soon as the mixture is well-combined, even if it is very sticky, transfer to a work surface and start to slap and fold the dough on the work surface: this will give you a smooth and even mixture.
Then put the dough in a covered bowl and leave in a warm place to rise for about 2 hours. When the dough has risen, turn it out onto the work surface and cut in half. Lightly press on each piece. Then make a central cut with a knife and lateral cuts to make the design of a leaf. Brush the surface with a little water and sprinkle with herbs. Leave to rise for 20-30 minutes. Cook in a pre-heated oven at 220°C on a pizza stone or baking tray lined with baking paper for about 20 minutes.