Looks like you figured it out pretty well. Nice looking crust. Damned if I know what I would have done. But my question is: why doesn't the book address this? Didn't you mention something in the area of $650? 
Does the dough have any yeast in it? Or is it just flour and water? Because if it has any yeast, I'd add the puree at the beginning, just like the other purees. (Which are made of what, by the way.) The salt might make it take longer to rise, but it would still rise. Then you wouldn't have had to deal with incorporating the olive puree into a stiff dough.
