Tomato Bread with Olives and Onions

     I love this bread... for many reasons.  It goes together easily -- no kneading.  It's full of black olives -- my favorite bread.  Also full of tomatoes -- tomato paste and cherry tomatoes.  My husband's comment when he ate his first slice -- "It tastes better than it looks". 

     * The recipe said the dough, "will be quite wet".  But it was too wet, spreading quite a bit while in the oven and emerging rather flat.  I followed the recipe to a "t".  Next time, I will be going for a damp dough instead of a wet dough, by adding a half cup (or more) of flour.  Regardless... slather a slice of this bread with salted butter and enjoy!

+  TOMATO BREAD with OLIVES and ONIONS
               a recipe (adapted) from Food and Wine | September 2014

MAKES 2 LOAVES
• 5 tablespoons extra-virgin olive oil
• 2 large yellow onions, coarsely chopped
• 2 tablespoons tomato paste
• 1/4 - 1/2 teaspoon crushed red pepper
• 1/2 cup pitted kalamata olives, quartered
• 1/2 cup cherry or grape tomatoes, quartered
• Kosher salt and black pepper
• Three 1/4-oz. packages active dry yeast
• 1 teaspoon sugar
• 1 3/4 cups warm water
• 2 1/2 cups all-purpose flour, plus additional for shaping loaves
• 3/4 cup fine semolina

1.  In a large skillet, heat 3 tablespoons of the olive oil.  Add the onions and cook over moderately high heat until lightly caramelized, 8 minutes.  Add the tomato paste and crushed red pepper and cook for 2 minutes.  Stir in the olives and tomatoes.  Season with salt and black pepper; let cool.
2.  In a bowl, whisk the yeast, sugar and water; let stand until foamy, 10 minutes.  Whisk in the remaining 2 tablespoons of oil and 1 teaspoon of salt. Stir in the 2 1/2 cups of the flour and the semolina until the dough comes together; it will be quite wet (see * above).  Stir in the cooled olive mixture.  Cover the dough with a damp kitchen towel.  Let stand in a warm spot until doubled in bulk. about 1 1/2 hours.
3.  Preheat oven to 450˚F.  Scrape the dough out onto a well-floured work surface.  Shape it into 2 rough 14-by-3 1/2-inch loaves and transfer to a parchment paper-lined baking sheet.  Bake for 25 minutes, until the loaves are lightly browned and risen; transfer to a rack and let cool completely. 

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