Herb Fougasse

From The Cook and the Gardener by Amanda Hesser

1 recipe White Dough
1 T olive oil
1 1/2 T chopped oregano leaves
1 T chopped thyme leaves
1 T chopped mint leaves
Unbleached flour, for shaping
kosher salt
wheat germ, for rising

Combine olive oil and herbs in a small bowl.

After first rising, punch down White Dough. Shape a loose round, cover, let rest 15 mins. Pound the dough in a 16x12 rectangle. Spread the herb mixture and season with salt. Fold the dough in half, pinching edges together to seal tightly.

Sprinkle baking sheet with wheat germ. Transfer dough onto baking sheet. Sprinkle with flour. Cover with plastic wrap, very tight. Double, 1 1/2 to 2 hours.

Heat oven to 450 degrees. Place baking stone and a small pan of water in the oven.

Cut the bread into a leaf pattern, spreading the pieces away from each other. Place the baking sheet on the baking stone.  Cook for 15 to 20 mins.