Start with your standard bread recipe - make the pre-mix for autolyse, add your starter, and perform one stretch and fold. Roughly chop two handfuls of olives, and start incorporating them from the second stretch and fold. That's to say: sprinkle a quarter of your olives on top of the dough, and perform one stretch and fold. Turn the bowl 90 degrees, sprinkle a quarter of your olives, stretch and fold once. Repeat twice more, such that you've added in all the olives. With each subsequent stretch and fold, the olives will mix in better into your dough. Shape and bake as normal - stick to simple scoring due to the "lumps" in the dough. 

Start with your standard bread recipe. Before mixing the dough, make the red pepper puree.

I used:

• 3 red peppers
• 4 garlic cloves (we like things garlicky)
• 1 tsp chilli powder
• 1 tsp sugar
• 1 tsp salt

Bake the peppers at 180-200c until they're soft and lightly blackened, you can also do this on a grill. Peel the skin, and place the roasted flesh into a blender. Add the garlic, salt, sugar, and chilli powder. Blitz to a chunky paste (I did this in a pestle and mortar and it was fine too!). Adjust salt, sugar, chilli to taste. You want the paste to be quite sweet and spicy. 

Strain the puree through a cheesecloth or fine sieve, to separate the liquid and the pulp. 

Make the pre-mix for autolyse, using the red pepper liquid in place of part of the water (so, if you have 100g of liquid, add 190g water to get the 290g water total needed for the dough). Let autolyse overnight. Follow the steps for adding the starter and the first stretch and fold, and from the second stretch and fold begin to incorporate the red pepper pulp.That's to say: spread a quarter of your pulp on top of the dough, and perform one stretch and fold. Turn the bowl 90 degrees, spread a quarter of your pulp, stretch and fold once. Repeat twice more, such that you've added in all the red pepper pulp. With each subsequent stretch and fold, the red pepper chunks will mix in better into your dough. Shape and bake as normal - keep an eye out for the colour of the crust, as it can darken very quickly. 

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I'm forever trying new experimental flavours and additions to the dough - what would you like to try?