Garlic Rosemary Olive Bread

This is a great bread to serve with an antipasto, which is what I did the first time I made it.
It was a buffet-football party and the bread was a big hit.
These instructions are for a Kitchenaid mixer, so you'll have to adapt if you don't have one.
Makes 2 - 12 inch loaves

   1 - 3/4 cups water, room temperature
   2 tsp instant yeast
   2 tbsp honey
   3 - 1/2 cups bread flour
   1/2 cup whole wheat flour
   1/2 tsp granulated garlic
   2 tsp salt
   2 tbsp chopped fresh rosemary
   1 - 1/2 cups chopped black and green olives

Heat oven to 450°
Whisk the water, yeast and honey in the mixing bowl, then add the flours and mix on speed 2 with the dough hook until a ball of dough is formed, about 3 minutes.

Cover the bowl with plastic wrap and let sit 20 minutes.

Remove plastic wrap and make a well in the center of the dough and add salt, garlic and rosemary.
Knead on speed 2 for 5 minutes, increase speed to medium and knead 1 more minute.
Transfer dough to lightly floured board and pat into a 12 by 6 inch rectangle.
Press the olives into the dough, and starting at the long side roll into a tight log, Then roll the other way into a tight spiral.
Transfer to an oiled bowl , cover with plastic and let rise for 1 hour, or until doubled in volume.
Fold partially risen dough over itself, and repeat twice more, turning the bowl 1/4 turn each time.
Cover with plastic and let rise 30 minutes, then repeat procedure.
Let rise 30 minutes, then divide dough in half. Shape halves into loaves (batards), cover and let rise until doubled again.

Slash the loaves with a razor blade, and bake at 450° for 15 minutes, lower oven to 375° and bake 25-30 minutes more, until internal temp is 200°-210°

Cool on a wire rack for 1 hour before slicing.