How To Bake Pandesal and Other Breads

I MADE THIS INCREDIBLY DELICIOUS BREAD WHILE STANDING IN FRONT OF MY GROCERY SHELVES. I SAW A CAN OF BLACK OLIVES MY BROTHER SENT TO ME LAST YEAR AND I HAD THE AFTERTHOUGHT OF ADDING SOME TO MY DOUGH. BLACK OLIVES GAVE THE DOUGH OR BREAD NEW UMAMI TO SWIM WITH THE FLOW, FLAVOR. EVERYONE IS TALKING ABOUT UMAMI, I SAY, UMAMI TO THE BREAD AS WELL. I ADDED SOME MINCED GARLIC TO THE DOUGH AND VOILA!! I SERVED IT THE OTHER DAY TO MY STUDENTS, SORRY GUYS, LAST PIECE SO I HAD TO CUT THE LARGE CIABATTA INTO 4. THEY LIKED IT AND OF COURSE, I WILL NOT FEED THEM WITH SOMETHING I DO NOT EAT MYSELF. THE PROBLEM IS , WHEN I GOT HUNGRY THE FOLLOWING DAY I HAD TO GRAB THE SANDWICH INSIDE MY FREEZER AND FORGOT I ALREADY SERVED IT TO CLASS. OOOPS. THIS IS WHAT I DO. I MAKE A LARGE BATCH OF WHOLESOME BREADS, NOT THE SWEET TYPE YOU GUYS LIKE. I SLICE THE FLATBREADS IN HALF, FILL THEM WITH MUSHROOMS, MUSTARD, TUNA OR FLAKED WHITE FLESH FISH LIKE LAPU LAPU, ONIONS, PICKLES, PINEAPPLE AND FREEZE T