Preparation time: 5 minutes + 1 hour rising time
Baking time: 30 minutes

Fougasse is emblematic of Provence, sometimes enhanced with anchoves and olives.

1. Dissolve the yeast in a few spoonfuls of warm water; add 3 tbsp. flour; mix well to form a soft smooth paste;
2. form into a ball, cover with a cloth and let rise in a warm draft-free place for 30 minutes;
3. place the rest of the flour on a work surface; form a well in the center and add the yeast starter, salt, oil and enough water to make a workable dough; form into a ball, place in a bowl, cover and let rise for 30 minutes;
4. form the dough into a rectangle on a greased baking sheet; with your fingers, form a rounded border all around the bread;
5. remove the bones from the anchovies; mash them in a mortar with their oil; spread over the dough without touching the border;
6. bake in a preheated 250° C (500° F) oven for 10 minutes; reduce the heat to 225° C (450° F) and bake about 20 minutes longer; serve warm.

A wine from southwestern France such as Côtes du Frontonnais *Château de Bellevue, La Forêt 1998