Olive and Rosemary Fougasse Recipe

Ingredients

• 2 teaspoons (8 g) active dry yeast
• 475 grams water, heated to 105°F (41°C)
• 12 grams granulated sugar
• 20 grams psyllium husk powder
• 150 grams tapioca starch
• 150 grams potato starch
• 150 grams sorghum flour, plus more for dusting
• Leaves from 2 rosemary sprigs, finely chopped
• 2 teaspoons (8 g) kosher salt
• 25 grams extra-virgin olive oil, plus more for brushing
• 70 grams pitted Kalamata or green olives, chopped
• Flaky sea salt, for sprinkling
• Freshly ground black pepper, for sprinkling
• 15 grams sesame seeds