Wheat-Rye Olives and Herbs Bread

My love for olive bread dates back from the time I was working downtown. I used to take the train back and forth to central station, a very pleasant place full of restaurants and shops. The one I loved best was the bakery that made the most exquisite patisserie and, most importantly, many varieties of breads. My favorite one was the olive bread shaped as fougasse. I couldn’t pass by without buying a loaf. Usually it was around 6 o'clock, just when I started to get hungry for supper. As you can guess, the bread never made it home complete. Ever since, I always made an olive bread for Saturday lunch. This recipe uses rye flour which gives the bread that rustic flavor. 
As you can see in the pictures, I tried multiple shapes. You can use your imagination to create your own. I can assure you the taste will still be excellent!

Ingredients
3 cups all purpose flour
1.5 cup rye flour
1 tsp salt
2 tsp active dry yeast
1/2 tsp sugar (or maple syrup or honey)
1 and 1/3 cup luke warm water
3 tsp Herbs (I used herbes de Provence, but you can use Italian herbs or just 2 tsp rosemary)
7 ounces (200 gr) black or Kalamata pitted olives
1 tsp Olive oil

Directions

1. In a stand mixer (or bowl), combine the flours, and salt .
2. Add the yeast, sugar, herbs, olives, water and mix on low speed for 3-4 minutes until combined and the dough pulls away from the sides of the bowl. At this point the dough is sticky.
3. Cover and let it rest 15 minutes.
4. Knead dough on medium speed for 10 more minutes (if you are not using a stand mixer, do it on a floured surface for 10 minutes). The dough should be nice and smooth.
5. Place it in a lightly oiled bowl. Cover and let rise in a warm place for 1-1.5 hour until doubled or until your finger leaves an impression when you poke the bread gently.
6. Line a baking sheet with parchment paper.
7. Transfer the dough into lightly floured surface and press it gently to form 2 oval-shaped flattened loaves.
8. Transfer to the baking sheet. Using a pastry scraper or knife, make few cuts across per the above or below picture. Leave around 2 in (5 cm) between each cut. Cover and let it rise for 30-40 minutes.
9. Preheat the oven to 450 degrees F (230 DegC).
10. Bake 10 minutes on the middle rack of the oven then turn down the temperature down to 400 degrees F (200 DegC) and allow to bake another 20 minutes, or until the crust is golden and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack.

Notes

1. Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.
2. I like to use parchment paper on my baking sheet, but you can simply lightly flour yours.