Olive/rosemary boule

Here is a boule that turned out very well:

Made with King Arthur AP flour (which still gives the creamiest, coolest crumb in my hands), and baked in La Cloche.  I made the dough extra wet--around 72% hydration in order to make it easy to add stuff later.  Used a high fraction of starter and fermented overnight in the refrigerator.  After an hour or so out at room temperature, I folded in the olives (pitted Kalamatas) and rosemary, in 2 steps (i.e. 2 foldings).  Then formed the boule, put it on parchment, and baked after ~90 min of proofing.