1 cup warm water (110 to 115)

1 tablespoon active dry yeast

3-3 cups whole-wheat flour

1 teaspoon olive oil

1 onion, finely chopped

36 small black olives, pitted and chopped

1 teaspoon salt

-1 teaspoon dried rosemary or sage (optional)

  Pour the water into a large bowl and sprinkle the yeast on top. Set aside to proof for 5 to 10 minutes.

  Add 1 cup of the flour. Beat well for 3 minutes with an electric mixer (or beat vigorously by hand).

  Heat the oil in a small frying pan over medium heat.

  Add the onions and cook for 5 minutes, or until soft. Add to the dough.

  Stir in the olives, salt and rosemary or sage (if using).

  Turn out onto a floured counter and knead in enough of the remaining flour to form a soft, unsticky dough. Knead for 10 minutes, or until smooth and elastic. Form into a ball.

  Lightly coat a large bowl with a little oil. Add the dough and turn the ball to coat with the oil.

  Cover the bowl and set aside in a warm place (80 to 85), allowing the dough to rise for 1 hour, or until doubled in size.

  Lightly oil a baking sheet and sprinkle with flour.

  Punch down the dough and knead for a few minutes more.

  Shape into a round loaf and place on the prepared baking sheet.

  Cover lightly and let rise in a warm place for 40 minutes, or until doubled in size.

  Preheat the oven to 375.

  Dust the top of the loaf with flour.

  Bake for 40 minutes. Remove the bread from the baking sheet and cool on a wire rack.