Artisan Bread Day 9- Flatbreads

We first baked off the olive bread from the day before, and shaped and proofed the bulk fermented olive dough too.
WE made a topping for the normansy bread
Dutch apple:
Rice flour 100% 1#8oz
Yeast 16.76% 4oz
Sugar 16.76% 4oz
Salt 4.1% 1oz
Oil 16.76% 40z
Water 91.76% 1#6oz
it was just whisked together and fermented for 15 min.
It was poured over the top of the normandy- just before baking , and it didnt get scored