Fougasse with Olives and Sun-Dried Tomatoes Recipe

In the bowl of a stand-mixer dissolve yeast and sugar in 1-cup water. Set aside until frothy, about 10 minutes.

Add about 2 ½ cups flour, kosher salt, ¼ cup olive oil, and honey to the bowl. Fit the stand-mixer with a dough hook. Run machine on low, after a minute or so slowly sprinkle in the remaining flour. Watch dough for the next few minutes dribbling in small amounts of water if needed to keep dough elastic. Dough should begin to look very smooth, pulling cleanly away from the sides and bottom of the bowl after about 10 minutes. If this does not happen add a few more tablespoons flour and continue running the machine until it does.

Meanwhile, mix olives, tomatoes, rosemary, and lemon zest in medium bowl. When the dough…