Ingredients

1/4   cup lukewarm water (105 degree F to 115 degree F) 1/4   cup rye flour 1   package active dry yeast 1-3/4   to 2 cups unbleached all-purpose flour 1/2   cup lukewarm water (105 degree F to 115 degree F) 2   tablespoons olive oil 1   tablespoon milk 1/2   teaspoon salt 1   bunch (1 lb.) escarole, trimmed, washed and coarsely chopped 1/2   cup chopped onion 5   cloves garlic, chopped 2   tablespoons extra-virgin olive oil 2   teaspoons red-wine vinegar 1/2   teaspoon salt 1/4   teaspoon pepper 1/3   cup pitted black olives, cut in half 1   teaspoon capers, rinsed 3/4   cup shredded Italian or Danish Fontina cheese 3/4   cup shredded mozzarella cheese

Description

1/4   Cup Lukewarm Water (105 Degree F To 115 Degree F) 1/4   Cup Rye Flour 1   Package Active Dry Yeast 1-3/4   To 2 Cups Unbleached All-purpose Flour 1/2   Cup

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