Baked Olive Bread

Directions

Sprinkle yeast over warm water in a small bowl.

Add sugar, stir and set aside until yeast starts to bubble.

Sift both flours and salt into large bowl.

Make a well in the center of flour mixture and pour in yeast and 2 tablespoons oil. Stir to make stiff dough.

Knead on floured surface until smooth, about 15 minutes.

Wash and oil the bowl with 1 tablespoon olive oil.

Return dough ball to bowl and turn to coat with oil.

Cover and let rise in a warm place until double in bulk, about 1 hour.

In a small skillet, sauté onion in 2 tbsp olive oil for 5 minutes over medium heat until soft.

Cool.

Punch dough down and knead again on a well-floured surface.

Work onions and whole olives into dough as you knead.

Oil a baking tray or 9-inch loaf pan.

Shape dough into a ball and place on prepared tray or in pan.

Cover and let rise again in a warm place for 1 hour.

Preheat oven to 400℉ (200℃).

Bake loaf for 1 hour, until lightly browned.

Cool on wire rack.