Fougasse

• 2 teaspoons active dry yeast
• 1/2 cup olive oil, plus more for brushing
• 6 to 8 cups all-purpose flour
• 1 tablespoon salt
• Semolina for dusting

1. Put the yeast, olive oil, and 2 1/2 cups lukewarm water in the bowl of a standing mixer and blend.
2. Add 6 cups of the flour and the salt gradually to the yeast mixture, stirring with the dough hook and adding more flour as necessary until the dough comes together.
3. Form the dough into a ball and let rise in a bowl, covered, for one hour, then divide the dough into two portions.
4. Roll each out into an oval about 1/4 inch thick.
5. Preheat the oven to 400 degrees, scatter some semolina on a cookie sheet, and transfer the dough onto the prepared sheet.
6. Let rise for 30 minutes.
7. Brush with additional olive oil, and bake in the oven for about 20 minutes.
8. Eat when warm, if possible.

active dry yeast, olive oil, flour, salt, dusting

Taken from www.epicurious.com/recipes/food/views/fougasse-373965 (may not work)