Prepare a biga the day before by combining..
Mix in a mixer, at slow speed, for 3 minutes with a dough hook.
Place the dough in an oiled container, cover and leave at least 2 hours. You could proceed with the recipe then but I like to knock back the dough and save the biga overnight in the ‘fridge to develop more interesting flavours.
The final dough to be added to he biga the next morning consisted of…
cut up the biga into small pieces and mix all the ingredients in a stand mixer for 3 to 4 minutes with a dough hook. At slow speed. When they all start to come together, increase speed to medium for a further 5 minutes.
Place the dough into an covered, oiled container and rest for an hour and a half.
Preheat the oven and baking stone to 250 C.
remove the dough from the container and cut into three pieces. Using a rolling pin, roll out each piece to a rectangle (or whatever shape you like). Take a dough divider or sharp knife and make five cuts for the traditional look but experiment!. Place the fougasse onto parchment or silicon sheet and leave to proof for 45 minutes.
Before putting them into the oven, brush with olive oil and sprinkle with a little course sea salt and strong herbs such as rosemary. Bake for 15 to 20 minutes.
Cool and eat that day with a glass of red, a few olives, maybe a little cheese.