Sun-Dried Tomato Fougasse with Olives

Preheat oven to 450°F.
Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook.
Add water and Wesson Canola Oil. Mix on low to combine.
Mix on medium speed for 10-15 minutes until dough pulls away from the sides of the bowl and is smooth.
Combine the olives with the dough, reserving about 2 tbsp to garnish the top of the bread before baking.
Transfer dough to a table and form into a smooth ball, folding in any stray olives.
Turn out the dough onto a parchment lined cookie sheet (no sides).
Dust hands with flour and gently press down onto dough with fingertips to form a leaf shape (approximately 15″ long x 11″ wide), being wider at one end.

Soak sun-dried tomatoes in warm or hot water (to cover) with 2 tbsp sherry vinegar until fully softened. This should take up to 30 minutes.
Tip: we like to do this while the bread is proofing to ensure it is ready when the bread is done.
Remove tomatoes from water and vinegar mixture. Discard liquid.
Over medium heat, pour 2 tbsp Wesson Canola Oil into a pan with half of a thinly sliced shallot and sauté with some Herbs de Provence.
In a food processor, blend sun-dried tomatoes and onion and herb mixture with a thin stream of Wesson Canola Oil until you have reached your desired consistency.
Season with salt to taste.
Add in one clove of garlic and pulse in the food processor until well combined.