Method

• Oil a large bowl with olive oil. Set aside.
• Line 2 large baking sheets with parchment paper.
• Put the flour, salt*, yeast, olive oil, Black Garlic Paste and oregano into the bowl of a stand mixer fitted with a dough hook attachment. Add 300ml of lukewarm water and knead the dough for 8 minutes on a medium speed (if the dough seems too dry add a little extra lukewarm water). 
• Place the dough into the large oiled bowl and cover with oiled cling film. Allow the dough to rise in a warm place for 1 hour or until doubled in size.
• Dust the work surface with a little extra flour then tip out the dough and divide into two equal sized pieces.
• Place one piece of dough onto each of the prepared baking sheets. Spread each piece of dough into an oval/leaf shape. Use a pizza cutter or a knife to cut 2 slits down the centre of the bread, leaving a 2cm gap between the slits and stopping 2cm from each end. Make 6 diagonal cuts either side of the central slits to form the veins on a leaf. Stretch the dough a little to expose the holes.
• Cover the dough with oiled cling film and leave to rise in a warm place for a further 20 minutes.
• Preheat the oven to 220C/200Cfan/Gas7. 
• Place a roasting pan on the lower shelf of the oven.
• Remove the cling film from the baking trays. Cut through the slits in the dough to ensure there is a gap. Garnish each piece of dough with a drizzle of olive oil and a sprinkle of the dried herb and salt mix.
• Splash a cup of cold water into the preheated roasting pan to create a steamy environment. 
• Bake the fougasse for 15 – 20 minutes. The bread is done when it is golden brown and sounds hollow when tapped on the underside.
• Remove the baking trays from the oven and while still hot brush or spray the fougasse with more olive oil and sprinkle with a little extra sea salt if desired.

To Serve: serve warm dipped into BGK’s Black Garlic Baked Camembert.

Top Tip:* don’t put the salt directly on top of the yeast as this may slow the rising of the dough.