Thaw dough in refrigerator 12 hours.
Combine olives and next 5 ingredients (olives through garlic) in a food processor; process until well-blended.
Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Spread olive mixture onto dough, leaving a 1/2-inch border. Starting from short end, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Preheat oven to 375°.
Uncover and bake at 375° for 25 minutes or until lightly browned. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.