Tomato, Onion and Olive Topped Bread

Directions

1. Prep the bread
2. Dissolve the yeast in the water and let sit for about 10 minutes. Stir in the salt, sugar and oil.
3. Place the flour in a large mixing bowl and stir in the yeast mixture. (or combine everything in a food processor fitted with a plastic blade) Knead the dough for 10 minutes by hand or about 5 minutes in the food processor. You want a smooth elastic dough, so add more flour as needed.
4. Place the dough in a large oiled mixing bowl making sure to coat the dough with the oil. Cover and place in a warmish place to rise until doubled in bulk. This may take a few hours.

1. Putting it all together
2. While the bread is rising combine the diced tomatoes, 2 tablespoons of the oil, the garlic and the salt in a small sauce pan. Bring up to a simmer and continue to simmer for 30 to 35 minutes until the mixture reduces to about half and becomes thick. Cool and then puree in a blender or with an immersion blender. Set aside. You should have about 1 cup of the puree but will only need about half for the loaf. Freeze the remainder for next time or use it like tomato paste.
3. Heat the remaining oil in a large sauté pan and add the onions. Saute over medium heat until the onions just begin to lightly brown.
4. Once the bread dough has risen, line a 10 inch round baking pan with parchment and spread the dough in or line a baking sheet with parchment and "free form" your dough into about a 10 inch circle.
5. Cover the top of the dough with about 1/2 cup of the tomato spread and then lay the onions over followed by the black olives. Let the bread rise for 45 to 60 minutes.
6. Pre heat your oven to 450F and bake the bread for 10 minutes. Lower the heat to 400F and bake 10 minutes more.
7. Out of the oven, let cool a bit, remove from the pan and cut into wedges to serve.