When to add the olives?

When to add the olives?

I plan on making Emmanuel Hadjiandreou’s Tomato Sourdough this weekend.

400 g (3 + 1/2 cups) bread flour
10 g (2 tsp) salt
2 + 1/2 Tbsp chopped rosemary leaves
6 g (1 + 1/4 tsp) nigella seeds
40 g (2 Tbsp) tomato paste
200 g (3/4 cup) warm water
300 g (1 + 1/2 cups) sourdough starter (100% hydration)
2 tsp olive oil

 

I would like to add some olives. How much can I safely add (in grams please) and when do I add them?

 

 

Source: Fresh Loaf