Fougasse bread recipe by Richard Bertinet.

Fougasse bread recipe by Richard Bertinet - Telegraph:
Richard Bertinet is an award-winning chef and baker with 30 years of experience, who runs the Bertinet Kitchen cookery school in Bath.
One of his most popular breads to teach to budding breadmakers is a fougasse white flatbread (see recipe).
His other favourites include an olive and lavender, a pesto and oven-dried tomato and a light rye dough with gruyère, cumin seeds and roasted onions.

"When making bread, show the dough who is boss," he says. "Do not be scared of it. You are in charge."
And to really crack a recipe, he suggests that we "keep practising it over and over again".
RICHARD'S TIPS
It is always better to make bread by hand to achieve a lighter loaf.
Give time to the dough. The quicker you make it, the quicker it will go stale.
Be accurate about your quantities. I weigh everything, including my water.
Use a good strong white flour such as Canadian Strong White Flour from Waitrose (www.waitrose.com) and fresh yeast is best. If you use dried, only use half of what is recommended as it is often too strong.
Bake at the hottest oven temperature possible and straight onto a baking stone, ideally made from granite or terracotta, never marble. You can buy granite chopping boards in Sainsbury's that do the trick.
To get a really good crust, where all the flavour is, preheat the oven and spray water very finely inside with 15-20 squirts to create steam. Then load the oven and finish with five more squirts and close the door. Bake the last three to four minutes with the oven door open a fraction to give a crisper crust.
Essential tool: a plastic scraper – an "extension of my hands" – which you cut, scrape and do everything with.