OLIVE BREAD Pane con Olive

Peel and thinly slice 2 red onions . Fry the onions in 2 tbs of olive oil until softened . Mix in 2 cups (225GM ) of sliced black olives . Place 800gm of bread flour ( high protein plain flour ), 1 and 1/2 tsp of salt , 2 tbs of dried yeast and 3 tbs of chopped parsley in a large bowl with the fried onions and sliced olives . Pour in 475 ml ( 2 cups )of warm water . Mix to a dough using a round bladed knife ,add a little more water if the dough feels dry . Turn the dough out onto a lightly floured surface and knead for about 10 minutes . Place the dough into a large clean bowl , cover with cling wrap and leave in a warm place until doubled in size . Preheat your oven to 220 deg C . Lightly grease 2 baking sheets . Turn the dough onto a floured surface and cut in half . Shape into two rounds and place each on a baking sheet . Now cover each round loosely with lightly oiled cling wrap and leave until doubled in size . Slash the tops of the loaves with a knife then bake for 40 minutes , or until the loaves sound hollow when on the bottom . Transfer to a wire rack to cool .