Rustic Onion and Olive Bread

This bread is delicious. I love the texture you get from adding yellow cornmeal. 
It's a tasty addition to many meals. But especially soups and salads because its a bit heavier than other breads. 
Is great dipped in olive oil and parmesan.

You will need:

3 cups flour 
1 cup yellow cornmeal
1 heaping teaspoon salt
2 teaspoons yeast
1 heaping teaspoon sugar
1 generous cup warm water
2 Tablespoons Olive Oil, divided
1 small onion, chopped
½-1 cup grated parmesan
Scant 1 cup olives, whatever kind you prefer (If they are large, halve them)

In a small bowl add warm water, sugar and yeast. 
Leave the yeast to bubble while you add the flour, cornmeal and salt to the bowl of a stand mixer.
After 5 minutes or so, add the water/yeast mixture to the dry ingredients and turn your mixer on low. Next add 1 tablespoon of olive oil.
Let knead for 5 minutes. The dough shouldn't be sticky. If it's not coming away from the bowl, ,add more water a little at a time until it begins to come together.
The dough should be smooth and elastic. 
Cover and let rise in a warm, draft free area for 1 hour.
Meanwhile, heat the remaining tablespoon of olive oil to a pan and cook the onion until soft, 6-8 minutes or so.
Set aside to cool and use later.

Once the dough is ready, turn out onto lightly floured surface and knead in the onions, olives and parmesan. 
Sprinkle the counter with a bit of cornmeal and work your dough into an oval loaf. 
Transfer to a greased cooking sheet and make several slits across the top. Cover and let rise 30 minutes to an hour.

Preheat oven to 400F.  
Sprinkle dough with a bit more parmesan (and sea salt if you like). 
Bake for 30 minutes until golden.