I made the olive oil and herb mixture about a week before the bread. I used my Herbs of Provence with garlic and onions in the olive oil. I heated the oil slightly, to 100F. Then let it sit out for a day or two. Then I put it into the refrig.
Here is the bread in the refrigerator after the first two rises. It is on the pan with the olive oil and herb mixture.
I decided to add pine nuts and fresh cherry tomatoes and feta cheese to the bread. The first two ingredients are added precooking. The cheese should have been added when I just put the bread into the oven instead of after I turned the bread 180 degrees. Tasted great.
Doesn't that look so very pretty. The reds, greens and yellow. Good enough to eat. Pretty dimpling.
Here is the crumb shot. I got a lot of open holes. The olive oil gave it great flavor. Decided to serve it with spinach ravioli.