Olive Fougasse

A sourdough with olives through it, hand-stretched and shaped into a leaf or ear of wheat.  This style of bread has been made throughout Europe since Roman times and was traditionally used to assess the temperature of a wood fired oven, the time it took to bake indicating whether the rest of the bread could be loaded.  Crackin' as a tear & share bread with olive oil and balsamic, hummus and tapenade.