Proof yeast with warm water and sugar. Once done, add half the oil and salt and whisk well, now add flour in batches. Mix and knead till you get a smooth and elastic dough - about 12-15 mins.

Place covered in a greased bowl till it doubles. Once it doubles, punch it down gently. Knead for few mins, and pinch out a sizeable portion of the dough (or the whole dough if you want a bigger bread) and roll into a rectangle or a square (I used my silpat baking mat so rolled it like a rectangle).

Cover and let it rise.

Towards the end of the second rise, chop the onions and olives. Mix these with the remaining oil , Italian mixed herbs, and make a marinade for topping.

Make small dimples  on the rolled out bread, add few drops of olive oil into each dimple and place this onion  - olive mixture + sprinkle crushed black pepper & press them gently onto the bread.

Bake in a preheated oven at 180 C for 25-30 mins till golden brown and slightly crispy.

Serve warm with any soup or pasta