I have two questions: 1) I'd like to add 200 g of diced olives and figs (all together, 50-50) to the dough. Can I do it at the very end, just before baking? 2) Also, I have added much less salt, maybe 1/2 or 3/4 tsp, I don't think it is quite 20 g. Is that ok please? A third question: 3) I have used 20g of sourdough starter as suggested above, but should i add yeast as well please?
Thanks again.

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