Fougasse—A Leaf-Shaped Flat Bread

1. Dust a baking sheet with cornmeal. Sprinkle the countertop with a little flour.
2. Gently flatten the dough into a teardrop shape about 10 inches long and 6 inches wide, tapering it at the bottom. Go ahead, be a geek and use a ruler. Place it on the cornmeal-lined baking sheet with the narrow end facing you. Make three 2 1/2-inch vertical slits in a line down the center with a single edge razor. Make 2 more two-inch slits at an upward angle on each side of the central “vein,” so that the dough looks like a large leaf. Work your fingers into the openings created by the slits and stretch them to about three times their original size. You must allow enough room for the bread to rise without closing the spaces.
3. Let the fougasse rise until it has doubled in volume, from 35 to 45 minutes, longer if the dough is cold. About 20 minutes before the fougasse is ready to be baked, position a rack in the middle of the oven and heat the oven to 450°F.
4. Strip the leaves from the rosemary sprigs and coarsely chop them. Brush the olive oil over the top of the dough. Sprinkle it with salt and rosemary. Bake for 15 to 18 minutes, until the fougasse is golden brown. Serve warm or at room temperature on the same day that it is baked.