Method

1. In a jug, combine the water, yeast and sugar. Set aside for 5 minutes to foam.
2. In a large bowl, add the flour and salt. Pour in the water mixture, olive oil and add the sun-dried tomatoes
3. and thyme. Mix with a wooden spoon until the dough comes together.
4. Turn out onto a lightly floured surface. Knead for 10 minutes or until the dough is smooth and elastic.
5. Place the dough in an oiled bowl and cover with cling film. Place in a warm spot for 40 minutes to rise.
6. Knock back the dough, divide in half and shape each piece into a log. Roll each log into an oval, roughly 25cm x 10cm.
7. Place each oval onto a lined baking tray, then using a sharp knife, cut slashes into the dough on either side of the middle to resemble a leaf pattern. Open the slashes apart with floured hands.
8. Cover the fougasse with a damp tea towel and put in a warm place for 30 minutes to rise.
9. Preheat your oven to 220°C.
10. Spray the oven with water before your bread goes in this will prevent a crust from forming too quickly and help to ensure a good rise.
11. Brush each fougasse with olive oil then bake for 30–35 minutes, or until the fougasse is well-risen and golden brown. It should easily lift off the tray once fully baked.
12. Serve warm or at room temperature.