As requested !
1lb strong white bread flour
8 oz stone-ground wholewheat flour
1 sachet easy-blend yeast
2 teaspoons salt
2 tablespoons olive oil
approx 2 glasses water or 3/4 UK pint, at blood heat
1 medium onion, chopped and sauteed lightly in olive oil
1 tablespoon olive oil
7 oz stoned, chopped black olives
Using an electric mixer or food processor, tip all the flour into a bowl, stir in the yeast and salt.
Switch on and pour in the oil and enough water to make a soft, but not sticky, dough. Adjust water and a little more flour if needed.
Knead the dough until it becomes smooth and elastic.
Turn the dough into an oiled bowl, cover with a polythene bag and leave in a warm place until doubled in size.
Turn the dough onto a floured board and knead it for one minute before adding the filling ingredients.
Shape the dough into a round loaf, place on an oiled baking tray, and cover again with a large polythene bag. Leave to rise for 30 minutes.
Preheat the oven to Gas 4 (350 F, 180 C) and bake for about 45 minutes or until the base sounds hollow when tapped.
Brush the top lightly with oil and return to the oven for a minute to make the top shiny.