Serves 12
   Preparation time 15 minutes, plus proving
   Cooking time 35 minutes

   500 g (1 lb) strong plain flour, plus extra for
   sifting
   7 g (¼ oz) sachet fast – action dried yeast
   pinch of salt
   2 Tbs olive oil
   300 ml (½ pint) warm water
   1 onion, thinly sliced
   100 g (3½ oz) pitted olives
   75 g (3 oz) low- fat haloumi cheese,
   chopped
   2 Tbs chopped parsley

      Preparation:

• Place the flour, yeast and salt in a large bowl. 
• Combine half the oil with the measurement water in a jug and stir into the flour to form a dough.
• Turn the dough out on a lightly floured surface and knead for 5 minutes until smooth and elastic. 
• Place in a lightly oiled bowl, cover with a damp cloth and set aside in a warm place for about 1 hour until doubled in size.
• Meanwhile, heat the remaining oil in a frying pan, add the onion and fry for 7-8 minutes until softened and golden. 
• Leave to cool.
• Turn the risen dough out on the floured surface and add the remaining ingredients, including the onion, kneading it into the dough. 
• Shape into an oval, place on a lightly floured baking sheet and leave to rise for 1 hour.
• When the loaf has risen, slash a few cuts in the top, sift over a little flour, then bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for about 25 minutes until hollow – sounding when tapped. 
• Transfer to a wire rack to cool.
• For olive & sun- blush tomato swirls, make the dough and leave to rise until doubled in size. 
• Fry the onions in the oil as above, then stir in the olives, 75 g (3 oz) sun-blush tomatoes and ½ tsp fennel seeds and leave to cool. 
• Roll the dough out on a floured surface to the size of an A4 sheet of paper and spread with the olive, onion and tomato mix. 
• Roll up the dough from one long end and cut the roll into 12 rounds. 
• Lay them on a large baking sheet dusted with flour, cover with a damp cloth and leave to rise for 30 minutes. 
• Bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 12-15 minutes until golden.