* 200g Sourdough leaven
* 500g Strong white bread flour
* 325g Sparkling mineral water
* 30g Onion powder
* 1 teaspoon finely crushed Sea salt or Rose Pink Himalayan Rock salt
* 125g Parmesan, Grated (See '''Variations''' below)
* 125g Tickler cheese, Grated
* 75g (after stones have been removed) Black olives, chopped

===Method===
* Mix the Sourdough leaven with 250g of the Flour and all of the water and leave for several hours.
* Add the remaining Flour and the Onion powder, Knead according to your chosen method and shape into a ball.
* Place in an oiled bowl, cover with Clingfilm and Refrigerate overnight.
* Remove from the Fridge and leave at room temperature until it has almost doubled in size.
* Gently deflate, shape into a ball and again, place in an oiled bowl, cover and leave to rise a second time.
* When it has almost doubled in size, mix in the Salt, Cheeses and the chopped Olives.
* Shape and place in a 900g loaf tin and leave to prove until it has risen to the top of the tin.
* Preheat the Oven to its highest temperature.
* Slash if desired and Bake for 30-40 minutes, reducing the temperature to 220° C (425° F - gas 7), [fan Oven 200° C & reduce cooking time by 10 mins per hour].
* After 30 minutes, remove from tin and place upside down on a baking tray. Return to the oven for a further 10-15 minutes.
* Allow to cool on a wire rack.

______________________________