When baking bread....?!

When baking bread....?

I am about to bake some bread, in different forms, probably one loaf, several bread sticks, and several rolls. i want to add kalamata olives (in liquid), garlic (in liquid), and sun dried tomotoes (not in liquid) to the bread, it there anything I should do with the bread so it doesn't get wierd? should i reduce the amount of liquid in the bread or should i just add a little flour if it seems too thin?

thanks!

Are the Kalamatas going in as whole olives or as a coarse puree ?
Same thing with the sun dried tomatoes
If your garlic has been stored olive oil throw the whole thing out because it represents a real botulism hazard.
Personally I would drain everything really well and proceed as I normally would
As a rule a wet dough is preferable to a dry dough
What I usually do on these things is I puree the oliives and whatever else.
Roll the dough into a rectangle
Spread my puree(s) out leaving about a 1/2" margin
Tightly roll the loaf
tuck in the ends
seal the seam
as always bake seam side down