Sage Fougasse Makes 2 loaves
Fougasse is a rustic French flat bread. Before baking, the loaves are slashed to create decorative designs in the crust.

Prep Time: 20 minutes
Rising Time: 1 hour
Cooking Time: 20 minutes

1 tablespoon active dry yeast
1 cup warm water (about 110°F)
3 tablespoons extra-virgin olive oil
2 teaspoons salt
2 1/2 cups unbleached flour
Nonstick cooking spray
2 tablespoons cornmeal
20 whole sage leaves

1. In a large mixing bowl, dissolve yeast in warm water; let sit 5 minutes. Add 1 tablespoon olive oil, 1 teaspoon salt and 1 cup flour; stir well. Slowly add remaining flour.

2. Turn out dough onto well-floured surface and knead 10 minutes or until dough is smooth and soft. Place dough in a lightly oiled bowl, turning the dough to cover with oil. Cover with a damp kitchen towel and let rise in a warm place for 45 minutes.

3. Spray two baking sheets with vegetable cooking spray, and sprinkle each with 1 tablespoon cornmeal. Divide dough in half. Roll each ball of dough into a 9-inch circle and transfer to prepared pans. With a sharp knife, cut several 2- to 3-inch slits in each loaf. Spread each slit apart with your fingers. Brush each loaf with 1 tablespoon olive oil and press sage leaves into the dough firmly. Sprinkle with 1/2 teaspoon salt.

4. Preheat oven to 400°F. Let dough rise, loosely covered with a damp kitchen towel, for 15 minutes or until puffed up slightly. Bake 20 minutes or until golden brown.