50g Levain sourdough bubbly starter
500KG Shipton Mill strong bread flour
350ml tepid water
1 ball of mozzarella cheese
Rosemary to top
Make your sourdough using a typical stretch and fold method, autolyse and then 4 stretch and folds at 30 min intervals.
On the final one tear and add the mozzarella and olives the the dough and fold in.
Bulk prove until ready and then pre shape into small dough balls and put them together.
Retard in the fridge overnight.
Take out and bake the next morning at 200 degrees (fan) for 20 mins or until ready.