Olive Bread

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a small bowl combine olives, shallots, garlic and rosemary.

3. 3

   On a floured surface press out dough to a rectangle, 3/4-inch thick.

4. 4

   Sprinkle olive mixture onto surface of dough.

5. 5

   Fold sides in to hold mixture.

6. 6

   Beginning with end nearest you, roll dough up tightly.

7. 7

   Transfer carefully to a cornmeal-dusted baking sheet.

8. 8

   Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour.

9. 9

   Bake until bread is deep golden brown and an instant-reading thermometer inserted in bread registers 190 degrees.

10. 10

    Let cool completely on a wire rack before slicing.

11. 11

    For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta.

12. 12

    Serve garnished with some whole olives.

No additional tips available.