1-2/3 c warm water (110°F)
2 tsp yeast
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
4 T olive oil
4 to 5 cups flour
1 T powdered dried rosemary
1/2 cup Kalamata olives, coarsely chopped
1/2 cup oil packed sun-dried tomatoes, rinsed, patted dry, and diced
Coarse Kosher salt or Sea Salt
Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle yeast, then sugar, salt, pepper, and olive oil. Let stand until yeast is foamy.
In the meantime, chop the olives and dice the tomatoes.
Stir the yeast mixture to blend. Add the powdered rosemary to 4 cups flour. Add flour mixture to the yeast and mix on low until the flour is incorporated, about 5 minutes, changing to a dough hook when necessary. Add additional flour until you have a soft dough that pulls away from the sides of the bowl. Continue to knead with the dough hook on medium speed for 8-10 minutes, or until the dough is smooth and elastic.
Remove dough to a lightly floured mat. Incorporate the olives and tomatoes by adding them to the dough and kneading by hand, until olives and tomatoes are evenly distributed in the dough.
Spray a large bowl with cooking spray. Place dough into bowl, cover and let rise until doubled; about 1 ½ hours.
When dough has doubled, deflate, recover bowl and set in a warm place for a second rise, about an hour.
Line two large, rimmed baking sheets with parchment and sprinkle lightly with flour. Turn dough several times with spatula to deflate. Divide dough into two equal pieces. Place one piece on floured work surface and sprinkle with flour. Roll out dough to 12x8-inch rectangle, sprinkling with flour to keep from sticking. Transfer dough to baking sheet.
Using a small, very sharp knife, cut three slashes on each side of the dough to resemble a leaf. Gently pull slashes apart with fingers to make 1-inch wide openings.
Repeat with the other piece of dough. Cover dough with towel; let rest 20 minutes. Beat 2 teaspoons water and 1 T oil in a small bowl and blend for glaze.
Preheat oven to 450°F. Position one oven rack in top third and 1 rack in bottom third of oven. Brush fougasses with glaze and sprinkle with coarse salt.
Bake for 10 minutes. Reverse position of baking sheets and turn around. Bake until bread is golden, about 10 more minutes. Transfer to cooling racks. Serve warm or at room temperature.