Servings: 4
Prep Time: 50 Min.
Cook Time: 30 Min.

+ 1/2 c. whole wheat flour
+ 1/2 c. flour
+ 1 tsp. fast acting dry yeast
+ pinch of salt
+ 1 Tbsp. sugar
+ 3/4 c. warm water
+ 1 Tbsp. olive oil
+ 1 large red onion, peeled, halved and sliced
+ 2 Tbsp. green or black olives ( or a mixture) pitted and halved
+ sea salt for sprinkling on top

1. Place flours, yeast, salt and sugar in a large bowl and make a well in the center. Pour in the warm water and mix to a soft dough. Knead for 5 min. on a floured surface until smooth.
2. Place in lightly oiled bowl covered with cling film and leave for 30 min. until the dough has doubled in size and springs back when gently pressed with a finger.
3. Meanwhile, heat the oil in a frying pan and fry the onion for 4-5 min. on a medium heat, until softened but not browned.
4. After the bread has risen add the onion and olives into the bread, along with any oil in the pan and knead until it is evenly mixed through.
5. Shape the bread into a round shape and flatten gently. Place on a lightly greased baking sheet, cover and leave to rise for 10 min. Sprinkle with a little sea salt.
6. Bake for 30-40 min. in a preheated 450°F until the base makes a hollow sound when lifted from the tray and gently tapped. Allow to cool.
7. Cut or tear into 4-6 pieces to serve.

* Cook's notes:
The basic bread works equally well with a variety of other fillings. Try kneading in dates and walnuts, lightly fried and grated hard cheese.

Enjoy the bread filled with Italian ham, sunblushed tomatoes, mozzarella cheese, humus, pesto, roasted peppers.

Calories: 241;   Total Fat: 4g;   Saturated Fat: 1g;   Total Carbs: 46g;   Fiber: 3g;   Sugar: 9g;