Name: Olive and Sun-Dried Tomato Fougasse
Yield: makes 2 breads/12 Servings
Ingredients: 1 2/3 cups plus 2 teaspoons warm water (105°F to 115°F), divided; 1 3/4 teaspoons active dry yeast; 1 teaspoon sugar; 5 1/2 tablespoons extra-virgin olive oil, divided, plus more for brushing; 4 cups all purpose flour; 1 1/4 teaspoons salt; 1/2 cup oil-cured black olives, pitted, quartered; 1/2 cup drained oil-packed sun-dried tomatoes, chopped; 1 tablespoon minced fresh rosemary; 2 teaspoons grated lemon peel; Coarse kosher salt

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