Olive - Onion - Cheese Einkorn Fougasse

This tasty olive, onion and cheese bread is a healthy gourmet delight.

Poolish (Starter)
1 cup Einkorn Flour
1/2 cup water
1/8 teaspoon yeast or 1/4 cup sourdough starter

1/2 cup spring water
2 cups sifted Einkorn Flour
1 teaspoon yeast or 1/4 cup sourdough starter
1 teaspoon salt
2 tablespoons olive oil


5 ounces (1 cup) pitted finely chopped olives
1/2 cup sauted carmelized onions

1 cup grated cheddar cheese



Poolish: Combine the flour, water and yeast. Set aside to rest overnight, covered.

Dough: Add the 1/2 cup water and flours to the poolish, mix, cover the bowl. Rest for 30 minutes. Add the yeast, salt and olive oil. Knead the dough for about 5 minutes by hand. Place the dough in an oiled bowl, cover and allow the dough to rise at room temperature for 1 hour. Shape the dough into ovals. Place it on a oiled, floured baking sheet. Slit down the center and place in the olives, onion and top with grated cheese. Let rise for 20-30 minutes. Bake the fougasse in a preheated 350°F oven for about 30 minutes or until it is golden brown. Turn off oven. Let sit in oven for 15 minutes.