Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

Cooking Light

Ingredients Nutrition

  • frozen white bread dough
  • 12 cup chopped pitted kalamata olive
  • 1 12 teaspoons dried rosemary
  • cooking spray
  • 1 large egg white, lightly beaten

Directions

  1. Thaw dough in refrigerator for 12 hours.
  2. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle.
  3. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray.
  4. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  5. Preheat oven to 375°.
  6. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white.
  7. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.