In a deep bowl, combine all the dry ingredients - flour, yeast and salt.

Pour in the warm water and knead the dough. Shape it into a ball and leave in a warm place for 1.5-2 hours, to ferment and rise well.

Chop the herbs: green onion, dill and parsley. You can increase or decrease the amount to taste.

Punch down the dough, add the finely chopped herbs and knead well again.

Turn the dough out onto a floured counter and roll into a rectangle 1.5-2.5 cm thick. Cut into 6 pieces.

On each piece, make a diagonal cut with a knife from one corner down to the bottom, then two more fanned cuts on either side of it. Be sure to leave a margin at the edges so the fougasse doesn't tear.

Place the pieces in an oven preheated to 230-250 °C for 15-20 minutes. Be sure to put a pan of water in the oven for steam.

Let the finished bread cool, then enjoy. Enjoy your meal!