Pre-fermented Dough
• Blue Jacket Baguette Flour | 102925 | 100g
• Water | --- | 100g
• Bruggeman Instant Dry Yeast Blue | 10386 | 2g

Bread Dough
• Nortindal Natural Cuttlefish Ink | 80185 | 1 tbsp
• Water | --- | 55g
• Pre-fermented dough | --- | 200g
• RedMan Bread Flour | 1207 | 150g
• Bruggeman Instant Dry Yeast Blue | 10386 | 2g
• Whole Mixes Herbs | 56407 | 1 tsp
• RedMan Fine Sugar | 1416 | 1 tsp
• Deltasal Fine Sea Salt | 58415 | 1 tsp
• RedMan Shortening | 1016 | 5g
• Lena Whole Peeled Tomato | 81130 | 60g
• Torrent Sliced Black Olive | 58823 | 30g

**Method Pre-fermented Dough:**
1. Put all ingredients into a mixing bowl and mix well.
2. Keep in the fridge for 12 to 16 hours before use.

**Method Bread Dough:**
1. Mix cuttle fish ink with water.
2. Put all ingredients into the mixing bowl except the salt, shortening, tomato and olive.
3. Mix well then add in the salt & shortening and mix to a dough.
4. Take out the dough and knead in the tomatoes and olive into it.
5. Rest the dough for 30 minutes.
6. Divide the dough to 2 pcs and shape it, and rest for another 15 minutes.
7. Flatten the dough and shape to a loaf.
8. Put on the baking tray and proof to double the size.
9. Use a knife and cut the top and sprinkle cheese and garlic on it.
10. Put into the oven and bake at 200°C for 30 minutes.
11. Take out and put on the rack.