Mix the flour, salt and oil in a bowl.
Stir the water into the yeast and add to the bowl.
Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 30 minutes in a warm place.
Take the ball of dough, divide it into 5 equal pieces and leave to rest, covered, for 10 minutes. Roll out 5 triangles each 1.5 cm thick using a rolling pin. With the aid of a knife, make 6 diagonal cuts through the body of the dough on each triangle. Place them on 2 baking sheets and leave to rest, covered, for 1h.
Brush the dough triangles with water to moisten them. Put them in an oven pre-heated to 230°C and bake for 15 minutes.
After removing them from the oven, brush your fougasses with olive oil.