First smoke the onions and olives as per the instructions down below.
Once the onions are smoked, heat the olive oil in a pan and caramelize the onions.
Add salt and pepper to taste as well as the sugar to help with the caramelizing process.
Cool the onion and olives.
For the bread:
Place the flour, salt and herbs in a big mixing bowl and add the beer gradually while mixing by hand until you have a workable dough.
Add the oil as well as the onions and olives and knead lightly. Shape the dough into two loaves and place on a baking tray that you have sprayed with non stick baking spray.
Allow to rise for about 15 minutes.
Pre-heat the oven to 180ºC.
When the oven is ready, bake the breads for about 40 minutes or until a skewer comes out clean when inserted into the bread.
Serve with more farm-fresh butter and olive tapenade!Smoking method 1:
Find a round wire rack that fits into a big pot with a tight fitting lid.
Place the content of 4 teabags (or wood shavings) in the bottom of the pot.
Place your peeled onion wedges and olives on a plate and onto the wire rack (cake rack).
Place the lid on and put the pot on the normal or gas stove. Put the heat on its highest.
Move the lid slightly to see if there is smoke and if there is, put the timer on 5 minutes.
After 5 minutes your onions and olives will have a subtle but delicious smoky flavor.Smoking method 2:
Use a small smoker and smoke the onions and olives as you would do with meat or fish, just 5 minutes.Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.