This fern-like rosemary fougasse only looks fancy. It’s easy to bake and is the perfect tear and share bread to serve your guests.
1–1/3 cups warm water
1 teaspoon dry active yeast
1 teaspoon granulated sugar
1 tablespoon olive oil plus more for oiling bowl and brushing bread
2 cups bread flour plus more for work surface
1 cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons chopped fresh rosemary
2 teaspoons flaky sea salt
In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes. In a large bowl, combine the bread flour, whole wheat flour, salt and 1 tablespoon chopped rosemary. Stir in the wet ingredients until it forms a shaggy dough.
Turn it out on a lightly floured work surface and knead until it is smooth and elastic, about 10 minutes. Divide the dough in half and transfer to 2 oiled bowls. Cover and let rise until doubled in volume, about 2 hours.
On a work surface dusted with flour, roll out the dough into 2 ovals about 1/2-inch thick. Place each oval on a parchment-lined sheet pan. Using a pizza wheel, cut a slit down the center of the oval without splitting it in half. Then make shorter diagonal slashes on either side of the center slit.
Gently pull the dough to open up the slits. Make a small cuts at the perimeter between the diagonal slashes. Cover and let rise for 30 minutes until it has puffed up.
Preheat the oven to 450 degrees F.
Brush the dough with olive oil and sprinkle with salt. Bake for 15-20 minutes until golden brown. In the last few minutes of baking, sprinkle the loaves with the remaining rosemary.