Olive-Parmesan Bread

OLIVE-PARMESAN BREAD

1 lb. frozen bread dough, thawed
1/2 cup Kalamata olives, pitted and coarsely chopped
1/4 cup freshly grated Parmesan
1/2 to 1 tsp. coarsely ground black pepper
White from 1 large egg, beaten with 1 Tbsp. cold water
2 Tbsp. flour

Heat oven to 375 degrees. You'll need a baking sheet dusted with flour. On a lightly floured surface, roll out dough to a 10-in. circle. Sprinkle with olives, cheese and pepper; fold dough over and knead until well incorporated. Form into a 6-in. oval. Place on prepared baking sheet, cover with plastic wrap and let rise in a warm place 45 to 60 minutes until doubled. Brush with egg-white mixture. Decoration: Draw design on a 5-in. square of wax paper. Cut out; spray 1 side of paper with nonstick spray. Place on loaf. Dust with flour. Cut four 1/2-in.-deep slashes in dough, 1 at each side of paper; carefully lift off paper. Bake 25 to 30 minutes until golden brown and loaf sounds hollow when tapped on bottom. Cool completely on wire rack. Makes 1 loaf, 8 slices.