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France's Provençe and Monaco's version of the Italian Foccacia.

Very similar to foccacia, but has the artistic touches of Southern France.


	•	2⅔ cups sifted flour
	•	1 teaspoon yeast
	•	2 eggs
	•	1 teaspoon salt
	•	2 tablespoons olive oil
	•	1 tablespoon chopped fresh rosemary
	•	½ cup sliced green olives
	•	1 egg, optional


1.  Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over ¼ cup warm water. Stir ¼ cup
     flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes. 

2.  Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in ¼ cup(s)
     water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough.
     Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour. 

3.  Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet.**SEE
     COOK'S NOTES** 

Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to
     make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400°F. 

5.  Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake
     until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least
     before serving.

1. You can scatter cornmeal underneath if you like.

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