Provencal olive fougasse

Chop fresh thyme (or rosemary) and the three kinds of olives, checking for pits.

Combine water and yeast; add flour, semolina and salt. Mix on low speed with the paddle 4 minutes total, scraping down the paddle and bowl after 2 minutes. The dough should reach 28C / 83F.

Cover and rest 1 hour.

Mix in the olive mixture for a few seconds, cover and ferment another hour.

Turn out, degas, flatten into a round and return to the bowl to rest one more hour, three hours in all.

When doubled, divide into three equal portions and rest 20 minutes.

Flip, deflate and shape each into a flat rectangle slab. Proof on a baker's couche for an hour.

Heat the oven to 550 degrees Fahrenheit with a pizza stone inside (the Celsius figure is transcribed as '80 degrees Celsius').

Slash the fougasse, place on the hot stone, stretch it out and bake 15 minutes.

Brush with a fair amount of olive oil as soon as it comes out.