Olive loaf, great tasting but again I could have used more olives.

Your bread looks great, and the circular score on top of a boule is always fun and a little whimsical. I get requests for the olive bread I make with some whole wheat flour and rosemary, Jordanian green sage, or za'atar. It sort of bothers me that I don't get as many requests for my other breads, but my people love their olives. Try using a couple of different kinds of olives sliced up a bit. With some of the herbs and olives I've used, along with ripe starters, I've had some breads that smelled pretty funky during mixing only to come out tasty and very flavorful. The olive juices and oils get worked into the dough with a little kneading, so it sometimes takes a little extra flour to soak things up. 

You got a nice ring pattern, but you can also brush off some of that extra flour before scoring if you decide you'd like to maybe spray the outside with water and try to get some blistery crust going. A BBQ brush or the back of a butter knife will do the trick.