Quote Originally Posted by NoNo View Post
Are you rolling along the long or short end of the rectangle, or does it not matter? That sounds similar to the technique they describe for the sun-dried tomato bread, where you get more of a stuffed bread look, not what I'm trying to do with this.
It's just a way of distributing the olives etc. more evenly through the loaf. I start rolling the short side. I pull edges under in the end to form a ball-like loaf. here's how it comes out:
http://strumelia.blogspot.com/2009/05/olive-bread.html

Is that what you call a 'stuffed bread look"? I'm not quite sure what your goal is.