Rosemary and Parmesan Fougasse

Fougasse is a type of flat bread in the shape of a large tropical leaf from the south of France. You would have thought that my 2 flavours for mine are not very French, but even though Parmesan is obviously Italian, rosemary is a very French herb; it is a key member of Bouguet Garni and Herbes De Provence which flavour every rustic French casserole like Coq Au Vin and Boeuf Bourgignon under the sun.
I would recommend investing a dough scraper to cut the leaf shapes in the bread and to help kneading.
This is quite hard, as the bread doesn't want to be flattened or shaped, so it may end up looking morbid like mine, but the flavour is excellent.
1)Combine 500g sw bread flour in a bowl with 1 tbsp coarse salt, 1 7g sachet of fast action dried yeast (don't let the salt and yeast touch) until well mixed.
2)Stir in 300 ml of lukewarm water and 1 tbsp of good extra virgin olive oil until you have a soft dough. You may need to add more flour or less water or more water to get the right consistency.
3)Tip the dough onto a floured work surface and knead it well until very smooth and elastic. Use the scraper to clean up sticky bits of dough.
4)Leave to prove for a few hours in a covered, oiled bowl. In my freezing house it took about 3 hours to double in size.
5)Tip the risen dough out onto a floured board and punch down the dough. Divide into two and patiently roll them out. Try not to work them too much at this point, because the dough can start to lose it's structure if overworked. When flattened, cut a long slice through the middle, but don't cut through the edges, and pull it out. Cut more patterns either side of the central one until you have a clear leaf shape with big holes. Allow to prove again until doubled in size. The second prove is always shorter.
6)Bake in a hot oven (200 degrees C) until they have a good crust and sound hollow when tapped. Turn them out and cool before serving.