Fougasse

Method

Mix the flour, water, salt, yeast and olive oil together, then knead for 10 minutes until smooth and elastic. Add the fennel seeds and aniseed, incorporating thoroughly. Leave to prove for 2 hours until doubled in size. Divide the dough into 8 pieces and shape each into an oval. Using scissors or a knife, make diagonal slashes across each loaf in a leaf-like pattern, gently stretching the dough as you work. Prove for 45 minutes on a floured baking tray. Bake at 220°C for 18-20 minutes until golden and crisp, spraying with water at the start for a better crust.