Fougasse

INGREDIENTS

• 1/3 cup mild extra-virgin olive oil (preferably French) plus 1 tablespoon for brushing
• 2 teaspoons active dry yeast (from a 1/4-oz package)
• 1 teaspoon finely grated fresh orange zest
• 2 teaspoons orange-flower water (preferably French)
• 1/2 cup warm water (105–115°F)
• 3 1/4 cups unbleached all-purpose flour plus additional for kneading
• 1 1/4 teaspoons table salt
• 1/2 cup all-purpose flour
• 2/3 cup water
• 2 tablespoons sugar
• 1 teaspoon sugar
• 1 teaspoon anise seeds, lightly crushed
• 1 1/2 teaspoons flaky or coarse sea salt