Italian Olive & Onion Bread

Step 1: Heat the olive oil in a skillet. Add in sliced onions and cook over medium heat about 5 minutes or until soft but not coloured. Set aside to cool slightly.

Step 2: Sift the flours into a large bowl, stir in the yeast, salt and sugar. Make a well in the flour and pour in the water, the onions along with the oil also from the skillet. Knead well with your hands for about 5 minutes until the dough is elastic, smooth and shiny, this part can also be done in a food mixer using a dough hook.

Step 3: Turn the dough onto a floured surface and knead for 2-3 minutes. Flatten the dough and spread the chopped olives over, fold over then continue to knead until the olives are evenly distributed.

Step 4: Divide the dough in half. Each portion can be shaped into a sausage or ball shape and transferred to a lightly oiled baking sheet. Alternatively, place each piece into an oiled loaf pan. Brush the tops of loaves lightly with oil, then, with a sharp knife, slash the top several times. Cover with either a damp tea towel or cling film and put into a warm place for about 
1 - 1 1/2 hours until risen.

Step 5: Preheat oven to 220°C/425°F and bake for 15 minutes, reduce the temperature to 190°C/375°F and cook for a further 15-20 minutes until golden brown. Remove from the oven and cool on a wire rack.