Provençal Olive Fougasse Recipe | Cook the Book

INGREDIENTS

1 tbsp

Rosemary, fresh

1 cup

Black olives, oil-cured pitted and coarsely chopped

1 3/4 tsp

Active dry yeast

4 cups

All-purpose flour

Kosher salt or other coarse salt

1 1/4 tsp

Salt

1 tsp

Sugar

5 1/2 tbsp

Olive oil, extra-virgin

1 2/3 cups

To-the-touch water

Grated zest of lemon or 1/2 orange