Italian Garden Bread

• Filling
• 2 large onions diced
• 3 cloves garlic diced
• 1 tablespoon olive oil
• 1/2 cup olives chopped (I used a mix of green and rinsed kalamata)
• fresh black pepper to taste
• 1 cup all purpose flour
  

In a large pan, heat the olive oil , add the onions and garlic. Cook until transparent. Remove from heat. Combine with remaining ingredients. Reserve.

• Dough
  
• 1 cup whole wheat flour
• 3 to 4 cups white flour
• 1 tablespoon yeast
• 3/4 cup warm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon dry oregano crumbled
  
• 2 tablespoon olive oil
• 2 eggs
• 1/4 cup grated parmesan
  
• 1 cup grated cheese (I used Costco Italian blend)
• 1/4 cup tomato paste
• 1/2 teaspoon guar gum (optional)
  
• 1 recipe Filling
  

In a large bowl dissolve the yeast in the warm water along with the sugar. Reserving the white flour, combine the rest of the ingredients except filling. Mix well.While using the dough hook (or kneading by hand) add the reserved flour a cup at at time to dough until it's smooth. Incorporate the vegetables into the dough, add more flour if necessary, you want a smooth dough not a wet one.
Once the dough is kneaded enough place it in a greased bowl to rise until double in size. About an hour. Once the dough has risen, punch it down, form it into a round loaf and place on a greased cookie sheet to rise again for about 30 minutes.
Bake in a pre-heated 350ºF oven for 45 minutes. Remove from the sheet and let cool on a wire rack. Let it cool completely before you cut into it.