Black Olive Fougasse

Makes 2 large ovals

Sugar, a pinch

1 tsp dry yeast

4 cups plain flour, sifted

2 tbsp Italian dried herbs

1 cup black olives, pitted and

chopped

4 tbsp olive oil, plus extra for bowl

½ cup yellow cornmeal or polenta

Pour 1½ cups warm water into a large bowl. Add sugar and yeast, and mix together. Let stand for 10 minutes, or until yeast bubbles.

Stir in 1 cup of flour, 1 tablespoon dried herbs, the olives and 2 teaspoons of sea salt, then 2 tablespoons oil. Mix until well blended. Using an electric mixer with a dough hook, mix in enough flour, 1 cup at a time, to form a thick and slightly sticky dough.

Turn dough onto lightly floured work surface. Knead until smooth and elastic, about 5 minutes, or in a mixer for the same amount of time.

The dough should form a ball. Brush a large bowl with olive oil. Add dough and turn to coat in oil. Cover bowl with cling film, and a clean tea towel. Let rise in a warm draught-free area for about 1 hour, until doubled. Punch dough down.

Meanwhile, line 2 baking trays with baking paper. Sprinkle the trays generously with cornmeal. Position one rack in centre and one rack on top third of oven and preheat to 220°C (200°C fan forced).

Turn the dough out onto a floured surface; halve mixture. Press each half into a 28cm x 20cm shaped oval. Transfer to prepared baking trays. Brush each oval with 1 tablespoon olive oil and sprinkle each with remaining dried herbs and cornmeal.

Using a sharp knife, make several 5cm long cuts in each oval (do not cut through edges), spacing evenly and cutting through to work surface. Pull dough apart at cuts to create openings. Cover loosely with cling film. Let rise in warm draught-free area for about 20 minutes, until slightly puffed. Remove cling film and place dough in oven.

Pour ¼ cup water into dish, place at bottom of oven. Bake breads for 18 minutes or until golden on top and crisp on bottom, switching baking trays between racks and turning each loaf halfway through baking. Transfer trays to racks. Cool for 10 minutes. Serve warm or at room temperature.