Combine the olive oil with the warm water and the yeast and mix together.
In a separate bowl, mix together the salt and the flour. Gradually add the liquid to the dry ingredients and use a fork to mix together until a rough dough is formed.
Transfer the mass of dough to a clean, floured work surface and knead for 4 minutes.
Mix the rosemary, onion and pecorino into the dough and knead until combined. Put dough in a bowl, cover with cling film and leave to proof for 1 hour.
When the time is up, gently pop the dough onto a floured surface again and split into 2 bits.
Use your fingers to gently press the dough flat before using a pastry cutter (or anything sharp!) to cut classic Fougasse strips into the dough.
Open the gaps that you’ve cut with your fingers (this will maximise our crust!) and gently pull the Fougasse onto a floured Roccbox peel.
Turn the burner down to its lowest setting and put the fougasse in the front third of Roccbox – too near to the back and it’ll burn – cook the fougasse for around 6 minutes, turning and rotating regularly.
Once cooked, pop the fougasse onto a resting rack for a couple of minutes before repeating the process with the second one and tucking in!