Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)1/4 cup canola oil1-1/2 teaspoons sugar1/2 teaspoon salt2-1/2 to 3 cups all-purpose flour3/4 cup sliced pitted kalamata or green olives
Preparation
In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 375°. Spray a baking sheet with cooking spray; set aside. Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
Bake until golden brown, 20-25 minutes. Cool on a wire rack.
