Mediterranean Dried Tomatoes Sourdough Bread

So it's been a while... with all the chaos around the world I didn't have time to pop by this forum, I know, and even dough (I know) I've been baking a lot while quarantined and doing so experiments... but this community is very important to me, I learn everything I know here so I'm back to share with you this amazing loaf of bread I kinda came up with, nothing ingenious or anything, I'm not an experienced baker but I'm a fast learner and I like sharing my insights to help others like me, beginners who what to learn and sharpen their skills.

So, Mediterranean... living in the middle east on the coast of the Mediterranean Sea, I wanted to incorporate the tastes and scents of the region into a puffy loaf of bread, I wanted something spicy but not hot, very aromatic and bursting with flavors. 

Dough (one loaf)

326g White Bread Flour (74.1%)
50g Whole Spelt Flour (11.4%)
60g Whole Wheat Flour (13.6%)
4g Sweet Paprika (0.9%)
2g Ground Black Pepper (0.5%)
13g Salt (2.8%)
150g Starter (100% hydration) (34.1%)
335g Water (76.1%)

Extras

75g Dried Tomatoes (Chopped) (17.0%)
4g Dried Oregano (0.9%) 
20g Extra Virgin Olive Oil (4.5%)
5g Dried Garlic (crushed) (1.1%)

(You can see and play with the formula here: https://fgbc.dk/a5c)

I started with 2 hours of what I call "autolyse plus". I know that traditionally, an autolyse is Flour+Water, that's it, but from what I've seen on some videos (and tested for myself) including the salt makes no real difference and it make it easier (for me at least) to add the starter later. I know I might get stoned to death after the last sentence but again, I'm learning, I didn't invent this theory and I know this is a topic for debates among the baking community, just like iPhone/Android among techies.

Now where were we? - Uhh yeah, "autolyse plus", so flour, water, salt and I added the paprika and black pepper too since they too observe water and need to hydrate, plus it's hard to add dry spices to the dough after the autolyse. I did not add the oil though, and you'll soon learn why.
Autolysed, then added the starter and combined everything.

I chopped the tomatoes to small pieces, around 0.5-1.0cm (1/4-1/3 inch) each, more or less, since I wanted little bites inside the crumb, and soaked them in the olive oil with the oregano and garlic. I didn't use fresh garlic or garlic powder, I bought dried slices of garlic and I crushed them by hand a little, into the mix. the oil will soften them a bit.
I didn't take a picture of the garlic but this is what I'm talking about:

I added the mixture of oil, tomatoes, oregano, and garlic to the dough and folded it in, did 3 sets of stretch and fold and bulk fermented for a few hours until the dough rose about 30%, pre-shaped, shaped and retarded overnight.

I believe you know what happens next and the results are amazing, the bread is soft, super aromatic, the color is great thanks to the spelt and whole wheat flours, and of course, the red Paprika, and each bite is guaranteed to contain a sweet-sour chunk of dried tomato.

I hope you'll like it, I do and again, this is my learning and trying stuff so if you have any suggestions or tip on how to improve this recipe, by all means, let me know.

Have a great week and stay safe.
Guy.