Use a rolling pin to roll out the bread dough to a rectangle which is 11 inches by 16 inches in size.   Mix together the olives, tomatoes, cheese, oregano and garlic.   Scatter this mixture lengthwise over half of the dough, with the long side facing you.  Drizzle with the olive oil.   Fold the other half of the dough over top of the filling and seal the edges.  Cut into 10 even strips cross wise with a sharp knife.  Working with one piece at a time, roll up lengthways and place, cut side down, into a well greased 9 by 5 inch loaf tin.  Push the ends in to fit and take care not to drop too much filling.   Continue to pack the rolls in so that they fit snugly and scattering with any dropped pieces of filling as you go along.  Press down on the surface with a damp hand to make it even.  Cover with a damp towel and allow to raise in a warm draft free place for about an hour, or until the dough reaches the top edge of the tin.