Place all the ingredients for the dough into a food processor and pulse to form soft dough. Turn the dough out onto a floured work surface, and knead 5 minutes till the dough becomes soft and smooth. Place the dough into a floured bowl, cover with a tea-towel and leave to rise till double in size for about an hour. When ready, turn the dough out onto a floured surface again and use a rolling pin to roll the dough out to this length of the loaf tin. Brush the dough with 1 tsp olive oil and cover the surface with the fillings that you are using. Roll the dough up tightly, and place into the greased loaf tin. Cover again with a tea-towel and leave to rise again for 45 minutes. When ready, bake the loaf in a hot oven at 200`c, 35-45 minutes. To check that the bread is cooked, turn it out of the tin and tap the bottom, If it sounds hollow, the bread is cooked. Remove the bread from the loaf tin and leave to cool on a wire rack. The savoury brioche loaf can be served warm or cold.