Steam the onions in oil. Roughly chop the olives. Dissolve the yeast in 500 ml of warm water and add a pinch of sugar. Gradually add the flour and salt, as well as the onions, olives and parsley and everything first in the bowl, then on a floured surface to form a dough. Knead for about 10 minutes until the dough comes off the work surface.
Place in a bowl, cover and let rise in a warm place until the volume has doubled (1/2 to 1 hour) (on the lowest setting in the oven). Preheat the oven to 220 ° C and lightly grease 2 baking trays.
Knead the dough well again, divide into 2 halves. Shape into two round loaves and place on the baking sheets. Cover again and let go.
Cut the bread several times with a sharp knife and bake for 40 minutes until they sound hollow when you knock on them.