Olive Fougasse

I read something about a fougasse, and decided to look it up. I then needed to make this olive sourdough  fougasse.

Ingredients:

• 8 ounces sourdough active starter
• 1/2 ounces water, warmed
• 4 ounces (120g) King Arthur Unbleached All-Purpose Flour
• 4 ounces (120g) King Arthur 100% White Whole Wheat Flour
• (optional) 2 teaspoons instant yeast
  
• 1 teaspoon salt
• 2 tablespoons (25g) olive oil
• 3/4 cup (106g) pitted green olives
• 1/2 cup diced mozzarella
• 1/2 cup diced sun-dried tomatoes
• 1/2 to 1 tablespoon fresh rosemary, coarsely chopped

Instructions:

1. Add the water and flours to the starter, mix until combined, cover the bowl, and allow the mixture to rest for 20 minutes.
2. Add the salt and olive oil (and yeast if using), and knead the dough so it is fairly smooth, about 3 minutes in stand mixer.
3. Scoop out the dough, lightly grease bowl and return dough, cover, and let the dough rise, at room temperature, for 1 1/2 hours, gently deflating it and turning it over after 45 minutes.
   (Dough should double, it will take longer with only starter and no added yeast.)
4. Mix in the olives and cheeses - this takes awhile...
5. Pre-shape the dough into a 12" x 6" oval, put it on a lightly greased baking sheet, and let it to rise for about 30 minutes.
6. Cut at three slashes all the way through the dough, and then cut extra slashes to make leaves. Pull dough away from slashes to form more open shape.
7. Allow dough to rise for another 30 to 45 minutes.
   (Dough should get very puffy, this will take longer with only starter and no added yeast)
8. Preheat the oven to 400°F.
9. Bake the bread for 20 minutes, or until it's starting to brown.
10. Place bread on a wire rack to cool.

Carole's Notes:

I liked this! The bread was nice and chewy with all the edges, and quite flavorful with the add ins.

The recipe is lightly adapted from https://www.kingarthurflour.com/recipes/olive-and-onion-fougasse-recipe