In a mixer with a dough hook, add the bread mix with half of the 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 low calorie cooking spray. Tip the dough into the container, scooping out the whole mixing bowl with a silicone spatula. Spray some cling film with low calorie cooking spray 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 low calorie cooking spray. Empty out the dough carefully and cut into 4 pieces
Make each quarter into a rough oval shape and place on a baking tray lined with greaseproof paper.
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 low calorie cooking spray and sprinkle with the sea salt flakes