Looks good and smells cheesy. But I expected the crumb to be very open. I think the 100gr added cheese + the olive oil did not do the crumb structure any good, or I did not mix well enough (by hand). I did find the dough to be too dry though, even after adding the grated cheese. Maybe this is different with parmezan?
After eating a slice you get a stuffed belly very quickly, not like other white slices of bread I'm used to. I don't really like the flavor, the sour tang completely disappeared and the cheese takes over. It's nice for a change but I don't think I'll bake it again.