Name: Fougasse Aux Olives
Yield: 4 servings
Cuisine: French
Ingredients: 9 lb Bread flour (90%); 1 lb Whole rye flour (10%); 2 lb liquid levain (20%); 7 lb Water (67.8%); 0.5 oz instant dry yeast (0.25%); 3.5 oz Sea salt (2%); 3.5 oz olive oil (2%); 2 lb Cured nyon olives, pitted (25%)

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Fougasse Aux Olives — Formulation & Method | CuliNect