Fougasse (Provençal Flatbread)

• 1 batch of Ballymaloe Cookery School white east bread
• extra virgin olive oil, for brushing
• flaky sea salt
• chopp

Make the dough as per the recipe. After it’s had its first rise, knock back the dough and divide it into 4–6 equal-sized pieces.

Gently roll each piece of dough into an oval shape at least 18cm long and 10cm wide. Using a very sharp knife or a razor blade, make a cut down the centre, then make three or five angled cuts on either side of the dough.