Olive-Onion Bread

Dough 3/4 cups water2 teaspoons active dry yeast2 cups flour2 tablespoons olive oil 1/2 teaspoon saltTopping 2 tablespoons olive oil (divided) 1/2 sweet onion, sliced thin1 tablespoon melted butter5 ounces black olives (pitted, drained and halved)2 tablespoons parmesanSalt and pepper to tasteFor the dough: In a bread machine, place water, oil, flour and salt in baking pan. Place on dough setting.Or, to make by hand: Warm the water to 105-115 degrees and sprinkle in the yeast. Let stand for 5 minutes. Whisk to combine and add flour, salt and olive oil. Knead until dough forms a soft ball, about 5 minutes. Let rise in warm place until double in bulk, about 1 hour. Punch dough down.Heat oven to 400 degrees.Roll dough into 10-inch circle. Place on baking stone sprinkled with corn meal. Place greased plastic wrap or waxed paper over circle. Place a heavy object, such as a cookbook on top to make the dough more dense and chewy. Let rise for 40 minutes.In the meantime, prepare the Olive-Onion topping. Heat 1 tablespoon of the olive oil in a skillet and sauté onion until almost clear; set aside.In a small bowl, combine remaining olive oil with the butter. When dough has risen brush with butter-oil mixture. Sprinkle on cooked onions, olives, parmesan, salt and pepper. Bake for 25 minutes or until golden brown. Serve hot.Serves eight.Variations: For Eggplant Bread: Sauté 1/3 large eggplant (peeled, and cut into rectangular logs 1/4-inch by 1 inch by 3 inches) plus 1 garlic clove, minced along with the onions. Eliminate the olives. Continue as directed.For Sun-Dried Tomato Bread: Replace the olives and onions with 5 ounces sun-dried tomatoes in oil, drained. Continue as directed.