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1
In food processor, pulse 3/4 of the flour, the yeast, sugar and salt with metal blade until blended, about 2 pulses.
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2
Add water, egg and butter and process until blended, about 30 seconds.
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3
Add remaining flour, 1/4 cup at a time, pulsing twice after each addition.
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4
Process for 45 seconds after dough begins to clean side of bowl.
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5
Place dough in a large floured plastic food storage bag.
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6
Twist to squeeze out air and seal at top with a twist tie.
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7
Let rise until doubled, about 55 minutes.
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8
Drain olives and pat dry on paper towels.
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9
Pulse-chop coarsely, 3 to 4 times, reserve.
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10
Punch down dough and turn onto floured work surface.
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11
Pat or roll form into 14 x 14 inch square.
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12
Let rest 3 to 4 minutes.
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13
Spread chopped olives evenly over dough to within 1 inch of the edge and press lightly.
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14
Roll up jelly-roll style.
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15
Tuck ends under and pinch together ends and seams.
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16
Place seam side own on greased baking sheet sprinkled with cornmeal.
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17
Cover with oiled plastic wrap and let rise 25 minutes.
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18
Preheat oven to 350F (180C).
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19
Brush loaf with egg yolk, bake until brown 40 to 45 minutes.
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20
Cool on wire rack.
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21
Serve warm.
