Step 1
Whisk one ¼-oz. envelope prompt or energetic dry yeast (about 2¼ tsp.), 1 tsp. sugar, and 1½ cups lukewarm water in a medium bowl. If utilizing prompt yeast, proceed instantly to the following step. If utilizing energetic dry yeast, let sit 5 minutes (combination ought to foam or a minimum of get creamy; if it doesn’t, your yeast is useless and it is best to begin once more with new yeast).
Step 2
Add 3½ cups (438 g) all-purpose flour and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and blend with a rubber spatula till a shaggy dough types. Combine together with your arms, squeezing and pulling to make sure no dry bits of flour stay, about 1 minute. Cowl bowl with plastic wrap and let dough sit at room temperature half-hour.
Step 3
Pour some water right into a small bowl. Dip your dominant hand
into water to moisten, then elevate fringe of dough farthest from you up and over into the
heart of the dough. Give the bowl 1 / 4 flip and repeat course of. Rotate the bowl,
repeating folding course of, 6 extra occasions. Re-cover dough and let rise in a heat
draft-free spot half-hour. Repeat stretching and folding course of. Re-cover and let rise
one other half-hour (dough must be about double in dimension).
Step 4
Place a rack in center of oven; preheat to 450°. Take away plastic wrap from bowl and reserve (you’ll use it as soon as extra in a bit). Prove dough onto a baking sheet with a moistened plastic dough scraper, rubber spatula, or your arms and gently press out into an oval, with one finish barely wider than the opposite. Gently press down on dough to create a uniform top (it would deflate a bit of), then calmly press ½ (heaping) cup pitted inexperienced olives, coarsely chopped, into dough throughout. Brush reserved plastic wrap with extra-virgin olive oil; cowl dough and let relaxation 20 minutes.
Step 5
In the meantime, rub a beneficiant pinch of kosher salt into zest of 1 lemon and 1 Tbsp. chopped rosemary in a small bowl. Pour in ¼ cup extra-virgin olive oil and stir to mix; set seasoned oil apart.
Step 6
Utilizing moistened plastic dough scraper, a paring knife, or a pizza wheel, make a vertical slit down the middle of the dough, beginning and stopping about 1″ from every finish, and gently stretch out dough round lower to open (it will guarantee that you would be able to see the design after baking). Make about 3 shorter cuts on either side of lengthy lower, engaged on a slight diagonal (just like the veins on a leaf) and gently stretch out dough round every lower. Brush dough with reserved seasoned oil; sprinkle generously with flaky sea salt.
Step 7
Bake fougasse till deep golden brown throughout (together with
beneath), 20–24 minutes, checking for the primary time after 18 minutes by fastidiously
lifting up a nook with a steel spatula. Switch baking sheet to stovetop (watch out;
there could also be extra oil scorching on the baking sheet) and drizzle or gently brush extra
olive oil over, taking care to not dislodge the olives and herbs on the floor (be
beneficiant; this provides shine). Switch to a wire rack and let cool a minimum of quarter-hour
earlier than serving.
