Fougasse

In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary. Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.

At least 40 minutes before placing the assembled fougasse in the oven, preheat the oven to 500 degrees.

Punch down the prepared dough and divide it evenly into 5 pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball of dough into an 8- by 5-inch rectangle. Using a pastry scraper, cut 3 or 4 lengthwise slashes into the bread.

Sprinkle a baking sheet with coarse cornmeal, and carefully transfer the rectangles of dough to the baking sheet. Gently pull apart at the slashes. Cover with a clean towel, and let rest for 10 minutes.

Assemble the fougasse: Brush lightly with olive oil, then sprinkle with preferred toppings like olives, herbs, oil-marinated capers, candied orange peel and granulated sugar, herbes de Provence, or aniseed. Reduce oven temperature to 450 degrees, and bake until golden and crusty, 25 to 30 minutes.