Fougasse with Tapenade
| Yield: | 4 Servings |
| Categories: |
| 3 | tb | Dry yeast |
| 1/3 | c | Sugar |
| 1 3/4 | c | Lukewarm water |
| 1/2 | c | Extra virgin olive oil; plus 1/4 cup |
| 5 1/2 | c | All-purpose flour |
| 4 | tb | Chopped fresh rosemary leaves |
| 1/4 | c | Hard goat's milk cheese; grated |
| 3 | tb | Sea salt |
| 3 | tb | Black pepper; roughly cracked |
| 1 | c | Tapenade |
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