Silverton's Fougasse, adapted
Forgive me. I have strayed from the unending pursuit of the platonic ideal in bread baking, and have had some fun.
Silverton's formula for this bread includes some marjoram, which gives a nice perfume. I added some - a lot - of toasted wheat germ as well, which gives a nutty flavor and an added textural element. I've been adding toasted wheat germ to many of my loaves for years. It's a great ingredient. I also made the dough somewhat wetter than is specified. This, with the extra olive oil, made the dough a little tricky to handle, so out came the parchment and the rice flour.
This bread is especially striking in a large format. It is fun to tear apart.
Bonus pic: pita points with zatar and olive oil, which went with drinks for a dinner for the Jewish holiday of Shavuot: