Halve the kumquats lengthwise, remove the seeds, and place them in a small pot with olive oil and bay leaves. Cook over medium heat until the oil bubbles (5 minutes), then remove from the heat. The kumquats will confit (cook slowly at a low temperature in the oil), maintaining texture while getting imbued with the flavor of the bay leaves. When the mixture cools, strain out the kumquats, reserving the infused oil.

Place the flour, fine sea salt, and sugar in a large bowl. Mix by hand until combined. In a separate bowl, add the water and fresh yeast, then whisk thoroughly and add to the flour mixture, folding it together by hand. If you like, add a little olive oil to the side of the bowl to help slide the dough into the pan.

Grease the cast-iron skillet with olive oil. Transfer the dough to the skillet, and using the tips of your fingers, press in five or six times to make small holes throughout. Arrange the confit kumquat and olives evenly in the holes and drizzle liberally with the reserved infused oil. Proof for 2 hours at room temperature, covered with a lid or a kitchen towel.

When ready to bake, fire up your Ooni pizza oven to 300°C. Check the temperature quickly and accurately using the Ooni Infrared Thermometer. Sprinkle the dried herbs and a pinch of sea salt over the surface of the fougasse (be mindful that the olives will add saltiness).

Now that it’s proofed and garnished, the fougasse is ready to cook. Place it at the mouth of the oven and keep a close eye on the pan. Rotate it using the metal handle and gloves every 2 minutes, for a total of 8 (and no more than 11) minutes until the top is a medium brown (the olive oil will fry the bottom of the bread).

Remove the pan and let the bread rest for 3 minutes, then transfer to a cutting board and let cool for 10 minutes before cutting. Be careful not to burn yourself as the bread will be hot!

Slice and enjoy this traditional holiday treat, as it is fresh out of the oven, or toasted the next day and spread with butter.