Homemade Fougasse

The method's theirs. Go give them the click.

Ingredients

1 cup (130g) bread flour (I use this), spooned & leveled
1/8 teaspoon instant or active-dry yeast
1/2 cup (120g/ml) room-temperature water (about 70°F (21°C))
1 and 1/2 cups (195g) bread flour (spooned & leveled), plus more as needed
1/2 cup (65g) whole wheat flour (spooned & leveled)
3/4 teaspoon instant or active-dry yeast
1 teaspoon table salt
1/2 cup (120g/ml) room-temperature water
2 Tablespoons (28g) extra-virgin olive oil, plus more as needed
optional, for topping: flaky sea salt and herbs, such as rosemary, thyme, or Herbes de Provence

The steps live at sallysbakingaddiction.com. We don't copy them: Sally's Baking Addiction wrote this recipe, and your visit supports them.