Olive and rosemary fougasse in the Maximus wood-fired oven

• 350 g lukewarm water
• 500 g T55 flour
• 10 g salt
• 15 g fresh baker's yeast
• 50 g black olive tapenade
• 20 g olive oil
• 1 small bunch of fresh rosemary
• Fleur de sel (optional)

Step 1: Kneading the dough

1. Put the flour in a mixing bowl. Add the yeast on one side and the salt on the other (without them touching). Pour in the water and mix on low speed.
2. Knead for about 15 minutes, increasing the speed. Check the gluten development: the dough should form a thin, translucent membrane without tearing.
3. Leave to rise at room temperature for 1 hour.

Step 2: Shaping the fougasse

1. Gently knock back the dough by pressing with your fingertips and shape it into a round.
2. Spread the tapenade over half of the circle of dough, leaving a 2 cm border. Brush the edge with olive oil.
3. Fold the dough over into a turnover shape and seal the edges with your fingertips. Place on a suitable baking tray.
4. Brush the top with olive oil, push sprigs of rosemary into the whole surface and cut 3 slits with a dough scraper. Pull gently to open the slits.
5. Leave to rise for 1 hour at room temperature.

Step 3: Baking in the wood-fired oven

1. Light the oven in advance so that it reaches 250–300°C, then let it drop to about 220°C. Sprinkle with fleur de sel before baking, if you like.
2. Put the fougasse in the oven on the tray. After about 25 minutes it is nicely golden and soft. Leave to cool before serving.