Hi Bella,

Is this close to what you want?

OLIVE BREAD

1 pkg. active dry yeast
3/4 c. warm water (110~)
1/4 c. sugar
4 large eggs
about 5 c. flour
1 c. stuffed green olives
1 c. pitted black olives

Be generous with olives.
In bowl beat butter and sugar to blend. Add eggs, one
at a time, beating well after each addition. Stir in soaked
yeast. Blend in flour gradually. No salt. Knead about 7
minutes. Let rise in oiled bowl about 1 1/2 hours. Roll out
dough to about 14 or 16-inch square. Drain olives and pat dry
with towel. Scatter over dough and press in gently. Roll up
to enclose olives. Put in oiled pan seam side down. Tuck in
ends. Let rise, brush with cream. Bake in 325 degrees oven about 45
minutes. Slice and serve with cream cheese.