In a mixer with a dough hook, add the bread mix with 300 mls of luke warm water. Mix until it forms a ball. Gradually add in the rest of the water and herbs and mix for around 8 minutes until the dough is stretchy.
Spray a tupperware container with Olive Oil Frylight. Tip the dough into the container, scooping out the whole mixing bowl with a silicone spatula. Spray some cling film with the Olive Oil Frylight and cover the dough, Leave to rise in a warm place for around 90 minutes until the dough has at least doubled in size.
On a work surface, lay down a large piece of cling film and spray with Olive Oil Frylight. Empty out the dough carefully and cut into 4 pieces. On greasproof lined baking trays make each quarter into a rough oval shape. Cut two lines into the middle of the dough, and 4-6 lines (however many you can fit) from the centre outwards. As this dough is quite wet, you may need to spread the holes out so they don't close up again completely. Leave to prove for a further 20 minutes. Pre-heat the oven to 180 degrees.
Bake the Fougasse for 20 minutes until golden brown and hollow sounding when tapped. When out of the oven, spray with Olive Oil Frylight and sprinkle with the sea salt flakes.
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