Fougasse

Pour water into a large bowl. Sprinkle yeast into water and let it stand undisturbed until dissolved. Stir in 1 cup flour 1 tablespoon herbs sea salt and 2 tablespoons oil until well blended. Mix in the flour 1 cup at a time until a thick and somewhat sticky dough forms.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Form into a ball and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel and let it rise until doubled about 1 hour.

Punch dough down and divide in half. Shape into an irregular ovals about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil and sprinkle the remaining herbs on top. Make several slashes in the bread cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again about 20 minutes.

Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam and close the oven door. Bake until golden about 20 minutes.