Olive & Sun-Dried Tomato Fougasse Bread

Recipe:

For the olive Fougasse:

170g (6oz) water, at room temperature
3g (0.1oz) instant dry yeast
5g (0.17oz) fine sea salt
20g (0.7oz) olive oil
30g (1oz) whole wheat flour
220g (7.76oz) white bread flour
90g (3.17oz) olives

Got the sun-dried tomato Fougasse:

170g (6oz) water, at room temperature
3g (0.1oz) instant dry yeast
5g (0.17oz) fine sea salt
20g (0.7oz) olive oil
30g (1oz) whole wheat flour
220g (7.76oz) white bread flour
90g (3.17oz) sun-dried tomatoes

Little extra:

Dried oregano
Parmesan cheese, grated

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#bread #frenchbread #olivefougasse