Add all-purpose flour, spelt flour, yeast, salt, dried herbs de Provence, and extra-virgin olive oil to a large bowl. Mix well, then add water. Stir until a shaggy dough develops.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Transfer the risen dough onto a floured surface. Gently shape it into an oval with an even thickness and then use a sharp knife to cut several slits along the surface to form a leaf-like pattern.
Cover the shaped dough with a towel and let it rest for 20 minutes to relax the gluten. Meanwhile, preheat your oven to 450°F.
Place the dough on a parchment-lined baking sheet, brush it with extra-virgin olive oil, and sprinkle a pinch of rosemary and some sea salt on top.
Bake for 20-25 minutes until the fougasse is golden brown.
Remove the fougasse from the oven and let it cool slightly before slicing. Enjoy it warm as a healthy bread option.
