In a large bowl, STIR together 1 cup flour, yeast, and salt; ADD warm water.

BEAT with an electric mixer on low/medium speed 30 seconds, SCRAPING sides constantly; BEAT on high for 3 minutes.

STIR in olives and sage; using a spoon, STIR in as much of the remaining flour as you can.

TURN dough our onto lightly floured surface; KNEAD in enough remaining flour to make a stiff dough that is smooth and elastic (8 - 10 minutes).

SHAPE dough into a ball; PLACE in a lightly greased bowl, turning once to grease surface.

COVER and let RISE in a warm place until double in size (45 minutes to 1 hour).

PUNCH dough down;TURN out onto a lightly floured surface; DIVIDE in half; SHAPE into balls; COVER, let rest 10 minutes.

Lightly GREASE 2 baking sheets (or baguette pans); SPRINKLE with flour.

ROLL each portion of dough into a 14x5-inch rectangle; starting from a long side, ROLL UP, jelly roll style.

SEAL well; PINCH ends and PULL slightly to taper.

PLACE seam side down on prepared baking sheets/pans.

In a bowl, STIR together egg white and water; BRUSH some over loaves.

COVER; let rise until nearly double in size (35-45 minutes); PREHEAT oven to 375 F.

With a knife, MAKE 3 or 4 diagonal cuts about 1/4 inch deep across top of loaves.

BAKE 20 minutes; BRUSH again with egg white mixture; continue BAKING 10-15 minutes more or until bread sounds hollow when you tap the top.

Immediately REMOVE bread to wire racks; COOL.