Mix all ingredients together (except inclusions: olives, cheese and seasoning) for 5 minutes of first speed then 3 minutes on second speed
Once your dough is developed then add inclusions on first speed for a couple of minutes or until fully dispersed

Bulk fermentation:
150 to 170 minutes at room temperature with one knock back after 60 minutes

Scale and pre-shape, rest for 20 minutes then shape round or oblong and place the breads upside down on floured bread basket

Proofing time:
5 to 6 hours at 15 degrees
Or overnight in the fridge

Bake profile:
Pre-heat your oven with your cast iron / terracotta pot (including lid) at 250 degrees
Once your oven is ready, flip your bread basket onto a parchemin paper, add flour on the bread surface if you wish too and score the bread to your liking
Remove the baking pot from the oven and slide the bread into it (with parchemin paper), place the lid back on and bake for 25 minutes with lid on at 250 degrees