French flat bread with herbs

Fougasse aux herbes

INGREDIENTS:
400-450 g all-purpose flour
200 ml water
60 ml olive oil
10 g dry yeast
1 tablespoon sugar
1 level teaspoon salt
1 tablespoon finely cut basil
1 tablespoon finely cut oregano
1 tablespoon finely cut thyme
1 tablespoon finely cut rosemary
1 teaspoon finely cut salvia

olive oil for spreading

PREPARATION:
Heat the water with the sugar up to 40°C and dissolve the yeast into it. Leave it to rise for about 5 minutes.
Put half of the flour into a bowl and mix it with the salt. Make an indentation in the center and add the olive oil, herbs and yeast/water mixture to it. Stir using a spoon and add more flour. Once the mixture is thick enough start kneading while adding flour as needed. You should get a soft dough that isn’t sticky. Make it into a ball and leave it to rest in a floured baking tray covered with plastic wrap for 45 minutes or until it doubles in size.
Divide it into two and form two leaf-like shapes out of the dough or do as I did and make one big leaf. Decorate using a knife.

Fougasse aux herbes

Spread olive oil onto it and bake in a pre-heated oven at 200°C for about 20-30 minutes.

Fougasse aux herbes

Fougasse aux herbes

Fougasse aux herbes