Fougasse (flatbread)

Preheat oven to 400 degrees F

In a medium bowl mix together sugar and water. Whisk in yeast.

Let stand until slightly foamy, about 5 minutes.

In another bowl combine flours and salt.

Add yeast mixture to dry ingredients and combine.

Add olive oil and begin to work the dough. Dough should be kneaded until smooth and not sticky.

The amount of liquid may need adjusting depending on the humidity and other factors. If dough seems too sticky then add a little flour and knead until smooth.

Place dough in a slightly oiled medium bowl and cover with a tea towel. Let stand until doubled in size.

This will take approximately 1½ hours. Punch down and let stand again, covered for about 1/2 hour.

Line a baking pan with parchment or oil the pan with olive oil.

With your hands, stretch dough into a teardrop shape about ½-inch thick.

Arrange dough on baking sheet with wide base towards you and tapered end away from you.

Create vein pattern in leaf shaped dough using a sharp serrated knife.

Without cutting through the ends, cut three slits up the centre of the dough.

Then cut three slanting openings on either side. Use your fingers to open holes to about three times their size so they will maintain their shape when baking.

Pinch outside edges of dough to further develop leaf shape.

Brush bread with olive oil and sprinkle with rosemary and course salt.

Let rest for 1/2 an hour then bake for 25 to 30 minutes until golden.