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Method Pre-fermented Dough:

1. Put all ingredients into a mixing bowl and mix well.
2. Keep in the fridge for 12 to 16 hours before use.

Method Bread Dough:

1. Mix cuttle fish ink with water.
2. Put all ingredients into the mixing bowl except the salt, shortening, tomato and olive.
3. Mix well then add in the salt & shortening and mix to a dough.
4. Take out the dough and knead in the tomatoes and olive into it.
5. Rest the dough for 30 minutes.
6. Divide the dough to 2 pcs and shape it, and rest for another 15 minutes.
7. Flatten the dough and shape to a loaf.
8. Put on the baking tray and proof to double the size.
9. Use a knife and cut the top and sprinkle cheese and garlic on it.
10. Put into the oven and bake at 200°C for 30 minutes.
11. Take out and put on the rack.