<http://schema.org/recipeInstructions>
" Make the dough: In a food processor fitted with metal blade, pulse to combine flour, yeast, sugar, and salt. Add the milk, water, and 1/4 cup olive oil and process until the dough comes together to form a ball. Process for 45 more seconds and turn dough out onto a lightly floured work surface. Knead dough until smooth and elastic and form into a ball. Proof the dough: Coat a large bowl with remaining tablespoon of olive oil and turn to coat all sides. Cover the bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size -- about 1 hour. Punch the dough down and turn it out onto a lightly floured work surface. Press the dough into a rectangle and sprinkle with olives. Fold each corner into the center to form an envelope and knead olives into the dough. Re-form into a ball, cover with the damp towel, and let rest for 15 minutes. Form the loaves: Place a baking stone in the middle of the oven and preheat to 375 degrees F for 30 minutes (to thoroughly heat the stone). Divide the dough into two equal pieces. On a lightly floured surface, use a rolling pin to shape each half into an 8- by 10-inch rectangle. Place each rectangle on a parchment-lined baking sheet. Cut 6 to 8 slashes through the dough to form a pattern (e.g., a tree, starburst, or sun-flower). Open the slits by pulling them apart with your fingers, coat each top with 1 tablespoon of olive oil, and let rise -- 20 to 40 minutes. Dough will be puffy and spring back slowly when lightly pressed with a finger. Bake the loaves: If using, sprinkle salt over each loaf and slide loaves (and the parchment underneath) onto the baking stone. Bake until golden brown -- 15 to 20 minutes. Cool on a rack. Serve at room temperature. Store in an airtight container."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1812/olive-fougasse-3932/>