Fougasse

Step 1

In the bowl of a stand mixer, combine the flour, salt and yeast. In a separate small bowl, combine the water and oil, then add them to the dry ingredients. Use a dough hook and beat on low for two minutes, then beat on medium speed for five minutes. The dough will be shaggy and sticky. Stir in the herbs and Parmesan.

Step 2

Oil a large bowl, then transfer the dough into the oiled bowl. Rotate the dough ball once or twice to grease the top and sides. Cover the bowl with a kitchen towel and let the dough rise in a warm place until doubled, about one hour.

Step 3

Preheat the oven to 425°F. Lightly flour your hands and your work surface. Turn the dough out of the bowl and divide it in half. Place each half onto parchment-lined baking sheets. Cover one dough ball with a kitchen towel and set it aside. With floured hands, shape the other dough ball into a long oval.

Step 4

Using a sharp knife, make one long cut down the middle of the dough, leaving 1 inch of uncut edge on each end. Then, make four smaller diagonal cuts on either side, so the dough resembles a leaf shape. Stretch the dough as needed to emphasize the cuts. Cover the dough with a kitchen towel and set it aside while you shape and score the other loaf. Allow both doughs to rise, covered, until almost doubled, about 20 minutes. Sprinkle with salt, dried basil and additional grated Parmesan.

Step 5

Bake the fougasse loaves until golden brown, 15 to 20 minutes, rotating the baking sheets halfway through. Let the loaves cook on a rack before eating.