A baking stone was necessary, for bread and rolls. I gave the second rising only 20 minutes - because my yeast was hyperactive with the first. I reduced the amount of salt to compensate for the green and black olives. My feta-type cheese was seasoned with fennel and caraway. I also added a little Muesli Mix, a whole grain cereal with sliced almonds, barley, rye, and oatmeal. 
