Fougasse with orange zest and Herbes de Provence – Food & Home Magazine

Ingredients

• <h3>STARTER (mother dough)</h3>
• 1 tsp white sugar
• 125ml (½ cup) warm water
• 2 tsp instant dried yeast
• 100g white bread flour
• <h3>DOUGH</h3>
• 165ml water
• 85ml extra-virgin olive oil + extra, to grease, brush and serve
• 2 tbsp white sugar
• 1½ tsp salt
• 1 tbsp culinary lavender
• 1 tbsp chopped fresh rosemary + extra, to garnish
• 1 tbsp chopped fresh thyme + extra, to garnish
• 1 tbsp orange zest + extra, to garnish
• 525 – 575g white bread flour + extra, to dust
• 2 tbsp sea salt flakes
• fresh lavender tops, to garnish