Olive Bread

3¼

cups

flour

1

lb

455

grams

1¼

cups

water

300

ml

½

oz

fresh yeast

1

tsp

salt

2.5

ml

1

Tbs

olive oil

15

ml

1

med

onion

8

oz

black olives

225

grams

Mix all but the olives and onions.
Knead well and let rise. Knock down.

Chop onion finely. Chop olives.
Fry onions in the oil until transparent.
Add the olives to the pan then tip the contents on to the bread dough.
Knead in the olives and onions, working them in well - it will take the full quantity.
Shape into a round loaf, then let rise until double.

Bake at 375°F [190°C] for 30-40 minutes.

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