Heat 2 tablespoons of the olive oil in a frying pan over medium heat and fry the onion until soft but not brown.
Put the flours into a large bowl and add the salt and yeast. Make a well in the center and add most of the water and the remaining olive oil. Mix to a soft but not sticky dough, adding more water if necessary. Knead until the dough is smooth, then punch it out into a large, flat square. Spread the fried onion and olives evenly on the dough, then fold up and knead again for a minute or two to make sure the onions and olives are evenly spread through the dough.
Divide the dough in half and shape each piece into a small round loaf. Place the loaves on an oiled baking sheet, cover, and leave to rise in a warm place until almost doubled in size, about 30 minutes.
© 1999 Jennifer Paterson. All rights reserved.