Warm the water to room temperature and then use a little of it to dissolve the yeast. Leave to stand for 30 minutes.
Mix together the flour, yeast, salt, olive oil and the rest of the water. Combine well and knead for around 15 minutes. The dough should be smooth and elastic. Place in bowl, cover with a damp cloth and leave to prove for 2 hours.
Preheat the oven to 180'C.
Roughly chop the olives into small cubes. Turn the dough out of the bowl and knead again, incorporating the olives as you go.
Shape the fougasse so that it fits your lined baking sheet. Brush with olive oil and sprinkle with Maldon salt before baking for 40 minutes. The fougasse should be a nice golden brown colour.
«Flavour the fougasse with your favourite ingredients - sundried tomatoes, ham and dried herbs all work well.»