In a large bowl, take the flour, instant yeast, salt, sugar and olive oil. Add warm water slowly and knead into a soft pliable dough. Knead can be done till the dough springs back and is soft. This takes about 10 mins.

Form the dough into a ball and place in a large greased bowl.

Cling wrap and allow the dough to rise until doubled in size.

Gently press two fingers into dough. If indentation remains, the dough has risen enough.

Preheat the oven to 200 C and line a baking sheet over a baking tray.

Divide the dough into 3 equal balls, roll it as an oval shaped disc.

With a knife make deep slits on the rolled disc, so that they looks like a leaf, continue the same process with the remaining dough.

Transfer it to the lined baked tray and let it rise for about 20 minutes in a warm place.

Brush the top of the unbaked fougasse with olive oil.

Sprinkle enough grated cheese and rosemary over it and bake for 30 minutes until the crust turns golden brown.

Serve as soup sticks or enjoy as such!