Mediterranean Olive Onion Bread

Mix yeast into a small bowl containing 1/2 cup of lukewarm water. The ideal temperature for the water should be between 100 degrees F (40 degrees C) and 110 degrees F (43.3 degrees C). Allow the mixture to sit for 5 minutes, during which time the yeast will soften and start to form a frothy texture.

Heat a large skillet over medium heat, adding the olive oil and sliced onions. Cook and stir constantly for 3 minutes, or until the onions are tender. Remove the onions from heat and set them aside.

Combine bread flour, salt, sugar, dried dill weed, garlic powder, pitted olives, and cooked onions in a large mixing bowl. Mix the ingredients thoroughly until they are well combined. Add the yeast mixture and the remaining 1 3/4 cup of water, then mix until a sticky dough forms. Turn the dough onto a lightly floured surface and knead for 8 minutes, or until it becomes smooth and elastic.

Lightly grease a large bowl with oil, then place the dough inside. Turn to coat the dough evenly with oil and cover it with a clean cloth. Place the bowl in a warm location (80 to 95 degrees F or 27 to 35 degrees C) and allow the dough to rise until it has doubled in size, approximately 1 hour.

Preheat your oven to 450 degrees F (230 degrees C). Grease two baking sheets lightly. Remove the risen dough from its bowl and turn it onto a lightly floured surface. Divide the dough into two equal pieces using a knife, taking care not to tear it. Shape each piece into a round loaf and place the loaves onto the prepared pans. Cover the loaves with a damp cloth and allow them to rise once more until they have doubled in size, about 40 minutes.

Place the preheated oven racks inside the oven and bake the loaves until their tops are golden brown and the bottoms sound hollow when tapped, approximately 40 minutes. Remove from the oven and let cool slightly before slicing.