Fougasse

Roll out the dough into a large, thin oval, letting it rest at intervals to allow the gluten to relax.

Oil a sheet pan with olive oil. Place the dough on the sheet pan and brush the dough well with olive oil (a).

Press the fingertips into the dough at regular intervals, as for focaccia (b).

Cut slits in the dough (c). Stretch the dough to open the slits (d).

Proof for 30 minutes at room temperature.