The leaf-shaped French flatbread, fougasse, which comes from Provence, is often studded with olives or anchovies. This version of the yeast dough, developed by Jim Lahey at the Sullivan Street Bakery in New York, takes on heavenly scents of olive oil and fresh rosemary. And it’s ridiculously easy: Whisk flour, yeast, and salt in a bowl, add water and stir. Leave to rise overnight, shape, and bake. That’s it.

Slow fermentation and a slight stickiness make a moist crumb with lovely air bubbles and a crispy crust. A small amount of instant yeast is used here; instant yeast is actually a separate strain of yeast designed to mix with dry ingredients. If you can’t find it, substitute the equivalent amount of traditional dry yeast, but soften it in a tablespoon of water first. You’ll want to make this for a special meal with friends to serve with cheese, or just set it on a board or cloth on the table for everyone to pull off pieces. SALLY PASLEY VARGAS

Fougasse (Leaf-shaped flatbread)

Makes 2

4 cups unbleached bread flour or all-purpose flour

1 teaspoon instant (“rapid rise’’) yeast

1½ teaspoons fine sea salt (for the dough)

1½ cups water

About 4 tablespoons olive oil

2 tablespoons cornmeal

Flour (for sprinkling)

½ teaspoon sea salt (Maldon brand works well), or coarse salt (for the top)

1 tablespoon coarsely chopped fresh rosemary

1. In a bowl, stir the flour, yeast, and fine sea salt to blend them. Add the water all at once and stir with a spatula until the dough cleans the sides of the bowl; it will be sticky. (You can also do this in a stand mixer with the paddle attachment on low speed.) Wet your hands and pat the dough to shape it roughly into a ball.

2. Drizzle the top of the dough with 1 teaspoon of the olive oil and with your hands, pat the dough to spread the oil all over it. Place a piece of plastic wrap directly on the surface of the dough. Cover the bowl with another sheet of plastic wrap and refrigerate for 12 to 24 hours.

3. Sprinkle 2 baking sheets with cornmeal.

4. Turn the dough out onto a generously floured counter. Knead it once or twice and divide it in half. Shape each half into an oval and cover with a kitchen towel. Let them rest for 10 minutes.

5. Place one piece of dough on a baking sheet and gently flatten it into a teardrop shape that is about 9 inches long and 6 inches wide and tapered at the bottom. Flour your fingers if the dough is sticky.

6. With scissors, make a vertical 5-inch slit in the center of the dough, cutting all the way through. Make three 2-inch slits, about an inch apart, on each side of the center vein at an upward angle. The dough should resemble a large leaf. Work your fingers into the slits to create openings and stretch the slits to about three times their original size. You want enough room for the bread to rise without closing the spaces. Repeat with the second oval of dough on the second baking sheet.

7. Let the fougasse rise for 35 to 45 minutes,or until it has doubled in volume (longer if the kitchen or dough is cold). At the 20-minute mark, set the oven at 450 degrees.

8. Brush the top of the dough generously with olive oil. Sprinkle with sea salt and rosemary.

9. Bake for 18 to 20 minutes, or until golden brown, rotating the baking sheets from top to bottom halfway through baking. Serve the same day, warm or at room temperature.

Note: Fougasse can be baked and frozen for up to several weeks. Defrost at room temperature and reheat the bread at 350 degrees until warm.

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com