3 tbsp. olive oil
1 lg. onion, chopped
4 to 4 1/2 c. all-purpose flour
2 tsp. salt
1 (6 oz.) can pitted black olives, drained & coarsely chopped, with 6 reserved for garnish
1 envelope active dry yeast
1 c. hot water
Vegetable oil for greasing

Heat 2 tablespoons oil in a skillet. Add the onion and cook gently for 5 minutes until soft and lightly colored. Set aside to cool. Sift the flour and salt into a warmed large bowl. Stir in the chopped olives, onion and any oil remaining in the pan. Stir in the yeast, mixing thoroughly, then make a shallow well in the center. Pour in the warm water and mix to a dough. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Oil a cookie sheet or baking tray. Reserve 1/3 of the dough. Shape the remaining dough into a ball, then gently press it out with the palm of your hand to an 8 inch circle. Place the circle of dough on prepared cookie sheet.

Shape remaining dough into a ball, then press it out to a 5 inch circle and place on top of larger round. Using a sharp knife, score a diamond pattern in the surface of the dough. Cover with greased plastic wrap and leave to rise in a warm place for 1 to 1 1/2 hours, or until dough has doubled in size.

About 20 minutes before the dough is ready for baking, preheat the oven to 425 degrees. Uncover the dough and brush with the remaining olive oil. Press whole olives around the edge of the top round, if desired. Bake the bread in the oven for 30 to 35 minutes until risen and golden brown. Cool completely on a wire rack before cutting.

COOK'S NOTES - TIME: 25 to 30 minutes plus about 1 to 1 1/2 hours rising and 30 to 35 minutes baking. WATCHPOINT: If the olives are packed in brine, rinse them well and dry on paper towels or they will be too salty. MICROWAVE: In small casserole, cook olive oil and onion on high until tender.