Tomato & Onion Topped Olive Bread

By bethpanzarella

Ingredients

• 1 5 to 5 3/4 jar pimento stuffed olives.
• Olive oil
• 2 pdg quick-rise yeast
• 1 1/2 tsp sugar
• 5 1/4 about 5 1/4 cups AP Flour
• salt
• 3 medium sized plum tomatoes
• 5 large onions (about 2 1/4 lbs)
• 2 tsp dried rosemary leaves. ground

Preparation

Step 1

1. Reserve 5 olives for garnish. Chop remaining olives.
In pot heat 1.3 cup olive oil and 1 1/3 cup water.
Meanwhile, in a large bowl combine yeast, suggar, 3 1/2 cups flous, and 2 tsps salt. With wooden spoon beat liquid into dry ingredients until just blended. Stir in olives and 1 cup flour to make a soft dough.
2. Turn dough onto gloured surface and knead until smooth and elastic, about 5 minutes, working in more flour (about 3/4cup) while kneading. Shape dough into a ball and cover bowl and let rest 10 minutes for easier shaping.
3. On floured large cookie sheet with floured rolling in, roll dough to 15" X 13" rectangle. Cover, let rise in warm place until doubled , about 30 minutes

4. While dough is rising, thinly slice oinions inot 1/2" slices. In pan heat 2 Tbs oil and cook onions with 1 tsp salt, covered 20 minutes or until onions are tender, stirring once halfway through cooking time. Uncover and continue cooking until liquid evaporates.
5. Preheat oven to 400. With fingers make indentations over the surface of dough. brush wiht 1 tbs ooil. Arrange onions and sliced tomatoes over dough. sprinkle with rosemary.
Bake 30-35 minutesuntil bread is golden. Slice reserved olives, sprinkle over bread to garnish. Serve warm or cool on wire rack to serve later. Makes 16 servings.