Black Olive & Tomato Bread

In a large bowl sift flour and saltAdd in yeast, sugar and rosemary and mixIn a cup mix the oil and waterMake a well in the center of the flour mixture and pour in the oil/water mixtureStir with a wooden spoon until dough comes togetherUsing your hands, knead until it holds togetherTurn dough out onto a floured surface, and knead a few timesFlatten slightly and layer on sliced olives and sliced tomatoes.Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smoothShape into a ballBrush bowl with oil and place dough into bowlCover with plastic or damp dish towel and let rise in a warm place for about 1 1/2 hours (or until dough has doubled in size)Dust cookie sheet with flourTurn dough onto floured counter, punch down and cut in 1/2Shape each 1/2 into a roundPlace them on the cookie sheet, and cover with plastic or damp clothAllow to rise for another 45 minutes in a warm placeWhile the dough is rising turn oven to 400 FWhen dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolkBake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottomRemove from pan onto a wire rack to cool.This recipe makes 2 loaves.