材料﹕

Poolish (Starter)
1 cup Unbleached All-Purpose Flour
1/2 cup water
1/8 teaspoon instant yeast

Dough
1/2 cup water
1 cup Unbleached All-Purpose Flour
1 cup 100% White Whole Wheat Flour
2 tablespoons wheat gluten

2 teaspoons instant yeast
1 teaspoon salt
2 tablespoons olive oil

Filling
4 1/2 ounces (about 3/4 cup) pitted Kalamata olives
1/2 cup golden baking onions ("french-fried" onions)

做法﹕

麵種： 混合麵粉、水和酵母，蓋住，置隔夜。

麵團： 加1/2 杯水, 麵筋粉 和麵粉到麵種中，混合至勻，蓋住，讓麵團休息20分鐘。

加酵母、鹽  和橄欖油，揉到麵團光滑，用機器大約3分鐘﹐或者用手5分鐘。 安置麵團在一個輕上油的大碗，蓋碗，在室溫中發麵團。

45分鐘以后﹐輕輕地壓扁﹐翻面﹐再發約45分鐘 。

揉進橄欖和洋蔥至勻。

塑造麵團成12x6英寸橢圓形，安置在一個輕上油的烤盤，讓麵團發大約30分鐘。

在麵團中心對角深切三刀到底，，並且拉開它形成梯子形狀。再發30到45分鐘。

預熱烤箱 400°F, 烤20分鐘，或是到表面開始變咖啡色。 放在鏤空架子上擱涼。

來源﹕

Olive & Onion Fougasse of King Arthur Flour Company

Variation - 100% White Whole Wheat Bread with Olive Oil & Olives

A:
3 1/2 cups white whole wheat flour (or use whole wheat flour)
3/4 T yeast
3/4 T fine sea salt (or kosher salt)
2 T vital wheat gluten

B:
1 3/4 cups water
1/4 cup olive oil

C:
20 big black olives, chopped

- Mix A well, add B into A, mix well till even. Stay covered in room tempature for 2 hours.

- Stay covered (not air-tight) in refrigerator for 3 hours (or longer).

- mix in C. keep some flour aside, if dough is too sticky and wet, add a bit flour as needed.

- shape the dough, place on a floured parchment paper on pan, let rise for 90 minutes.

- preheat oven to 450 F, slash the surface. place a cup of hot water in oven.

- bake for 25 minutes or till the toothpick inserted coming out clean, & tapping the bottom sounds hollow.

I also tried using 1 cup whole wheat, 1 cup bread, 1.5 cup all purpose flour; it tastes so much like it's from a bakery.

adapted from kalynskitchen.com