I left the dough in the fridge for about 19-20 hours, and added my own toppings (ham, red onion, bell pepper, mozzarella and parmesan) about halfway through the baking process (10 minutes with just the oil and herbs baking, then a further 10 minutes with the rest of the toppings).
I was so impressed with this bread that I cut it into smaller pieces and took it to friends and family to demand they try! I would 100% recommend anyone try this bread with whichever toppings you like - the only important thing being the oil on top!
