Hi Bob, it sounds like your almond/apricot or tomato/olive loaves are either being weighed down by the added ingredients, or these ingredients are restricting the rise in other ways. For example, perhaps the apricots and dried tomatoes are absorbing moisture from the loaves, making the dough stiffer and slower to rise. Another possibility is that the olives are adding extra salt to the dough, which is slowing down fermentation. It's possible that simply allowing these loaves a longer bulk ferment will result in a better rise, or you may need to scale back on the amount of extra ingredients you add to these loaves to achieve a better rise. Consider both the hydration of these doughs and the salt content as factors that could cause a slower rise. If the olives you are adding to the dough are very salty, you might consider rinsing them well and then patting them dry before adding them to the dough. Checking for pits is always a good idea as well! 

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