My Lot Valley Fougasse crispy and melt-in-mouth

1 In a large bowl pour the flour make a hole in the middle then add the yeast, lukewarm water, olive oil and fine salt knead well with your clean hands for about ten minutes then cover with a cloth and let rest for 2 hours at room temperature.

2 Then mix your dough with your lardons + your herbs your dried porcini mushrooms and your walnut kernels.

3 Then stretch your dough on a baking sheet on parchment paper, preheat your oven to 180+(th6) .then place your sheet in the middle of the oven bake for 40 minutes then drizzle with a dash of walnut oil.