With a knife, make a couple of cuts in the middle and lengthwise (the represents the stem of the leaf) and then a few cuts that branch out from the stem. Widen the cuts with your knife so that there is a gap. When baking, this gap will close a little. (See above photos for reference, or go online and search for images of fougasse bread.)
*For an egg-free version, use 6 Tbsp aquafaba.
You can top this with a variety of herbs and veggies. Consider rosemary, basil, caramelized onion, olives, tomatoes, etc.