Ingredients
1¼ cups warm water
1 teaspoon dried yeast
1 pinch sugar
1 Tablespoon extra virgin olive oil
1 medium onion, chopped
4 cups flour
1 teaspoon kosher salt
¼ teaspoon black pepper
1/3 cup pitted Kalamata olives, coarsely chopped
1 Tablespoon Kalamata olive paste
1 teaspoon dried oregano
1 Tablespoon fresh parsley, chopped

Directions
Put half the warm water in a small glass measuring cup. Sprinkle the yeast over the top. Add sugar, mix well, and let stand for 10 minutes.

Heat the olive oil in a frying pan, and fry the onions until golden brown.

Sift the flour into a mixing bowl with the salt and pepper. Make a well in the center. Add the yeast mixture, the fried onions (with the oil), the olives, the olive paste, herbs and remaining water. Gradually incorporate the flour, and mix to make a soft dough, adding a little more water, if necessary.

Turn the dough onto a floured surface, and knead for 5 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth, and let rise in a warm place for about 2 hours, or until doubled in bulk.

Turn the dough onto a floured surface, and knead again for a few minutes. Separate and shape into 5 balls, place on floured peel. Using a knife, make crisscross cuts over the tops, cover, and let stand in a warm place for 30 minutes until well risen. Preheat oven to 425°F with pizza stone on lower rack.

Dust the loaves with a little flour, and bake on pizza stone for 10 minutes. Lower the oven temperature to 400°F. Bake the loaves for 10-15 minutes more, or until they sound hollow when they are tapped on the bottom. Transfer to a wire rack to cool slightly before serving.

Serves 5