Olive Rosemary Fougasse

Dough:
241 g all purpose
60 g whole wheat
7 g salt
2 g instant yeast
238 g warm water
9 g olive oil
90 g olives
2 g rosemary
Semolina or cornmeal for dusting

Topping:
25 g olive oil
2 g rosemary
Flaky sea salt

Time:
4 hrs

Wiki:
In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of France and on the Channel Islands. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies.

Fougasse was traditionally used to assess the temperature of a wood-fired oven. The time it takes to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded (hence the French phrase “il ne faut pas brûler la fougasse”: “one must not burn the fougasse”).