准备

• Combine the flours and yeast in a large bowl. Add the water and oil; mix with your fingers just until combined smoothly. The dough will be wet and sticky. Cover the bowl with plastic and let rest for 15 to 20 minutes. After this rest (called an autolyse), mix in the salt.
• Knead on an unfloured work surface. To knead, squeeze the dough vigorously between the thumbs and index fingers of both hands. Move along the length of the dough, squeezing hard enough to make holes where your thumbs and fingers meet. The dough will be sticky, but don’t add flour — use a dough scraper instead. Flip and repeat, squeezing along its length. Continue squeezing and flipping for 5 to 10 more minutes. Ideally the dough will come together and feel smooth, but if it’s still sticky, don’t worry — the texture will improve during fermentation. Transfer to an unoiled bowl and cover with plastic.
• After 30 minutes, lightly flour the dough’s top and the work surface and then turn the dough out of the bowl. Gently spread the dough to flatten it but not to completely deflate it. Fold the dough into a tight square package, folding top down, side over, bottom up, and side over as you’d fold a handkerchief. Return it to the rising bowl, covered with plastic, for 30 minutes. Repeat this flattening, flouring, and folding. Let the dough ferment for 2 to 3 more hours, until doubled in volume and full of large bubbles. It should spring back when you press it.
• 将面团从碗中拉出，粉红色，然后将边缘塞进去，以制成光滑的包装。不要弹出气泡，但要收紧。面粉，用塑料覆盖，静置10至15分钟。
• 用面粉的手轻轻按下并将面团拉伸成一个10×6英寸的矩形，厚度很少。转移到一张面粉羊皮纸上。再次面粉。
• With a slender, floured rolling pin, roll out one-quarter of the long side of the dough, making a thin flap to cover the thicker, unrolled portion of the dough when folded over. Press with the rolling pin where the thin sheet joins the dough to make a sharp demarcation. If needed, use more flour to keep the dough from sticking. Moisten the thick half of the dough with water. Dip the herb leaves in water (shake off excess droplets) and arrange them on the thick portion of the dough. It’s okay to crowd the leaves a little (they’ll spread a bit after rolling), but don’t overlap them. Fold over the thin sheet of dough to cover the herb leaves completely. Tuck the edges under and pat gently to push out any air bubbles. Starting from the short end, roll lightly with a floured rolling pin until the herbs come into sharp relief but have not popped through and the trapped air is expelled. Be gentle during rolling, even though you’ll end up deflating the dough, and aim for an even shape.
• Sprinkle flour on the dough and cover with plastic. Let proof until thicker and puffy, about 2 hours. To test, press the dough: the indentation should fill in slowly. An hour before the end of the proof, put a baking stone in the top third of the oven; heat the oven to 450°F.
• 当面团充分证明时，用干糕点刷刷面粉，然后用一层薄层的橄榄油涂抹（约1汤匙）。用手指整个面包将面包浸泡在草药叶之间，向下推到面团的底部而不会突破。撒上粗盐。将羊皮纸和面团转移到热烤石上。将面团在羊皮纸上烘烤，直到深金色，大约15分钟，在10分钟后旋转。羊皮纸会在烤箱中变黑，但不会着火。将面包转移到架子上并尽快享用：最好仍然温暖。