I made a hybrid of this recipe with the stuffed rosemary focaccia and it made an absolutely delicious stuffed bread. I halved everything to make one 7” bread in a springform pan. I used the rosemary focaccia dough…started with 1/2 cup red fife flour and 1 cup all purpose. This dough needed extra flour to come together. I made the filling with greens from the garden with olives, garlic, and raisins, and threw in a few roasted cherry tomatoes for sharpness. Baked as directed for the dough recipe (20 min at 450 fan) then 3 minutes out of the tin. This bread would be great for company. Rating this as 5 stars despite having to add flour since it tasted so good, and the dough was lovely to work with. An excellent bread that I will definitely make again