Cut onion in half and slice thinly. Saute in olive oil over medium-low heat until just softened.
Coursley chop olives and add to onion mixture. Remove from heat and allow to cool slightly. Stir in fresh chopped herbs.
In bowl of stand mixer with a dough hook, combine flour, salt and yeast. Add olive and onion mixture and combine. Add warm water all at once and start mixer at speed 2 and knead for about 3 minutes. If the dough continues to be sticky and is not coming away from the bowl clean, add more flour in small amounts until dough holds its shape and bowl edges are clean.
Continue to knead for about 1-2 more minutes until dough looks smooth.
Remove dough hook and drizzle olive oil over dough and roll around until dough is the shape of a ball and covered with oil. Cover the bowl with plastic wrap and a towel. Leave to rise in a warm place until dough has doubled in size.
Remove plastic wrap. Reserve wrap to cover the shaped dough. Punch dough down to remove air bubbles and gently knead on a lightly floured surface to form a ball. Cover with the reserved plastic wrap that has been sprayed or wiped with oil.
When dough is almost doubled in size again, place an oven safe pan of water in the bottom of the oven, below the bottom rack. Place a baking stone on the lowest rack of the oven and preheat to 400 degrees. When oven is ready, carefully remove the plastic wrap and slash the dough across the top in 2 or 3 lines with a very sharp knife.
Very carefully lift the dough and place on the hot stone. If you aren't using a stone, bake on an oiled baking sheet that has NOT been preheated.
Bake for approximately 35-40 minutes. Using a stone my reduce cooking time slightly. Bread is ready with well browned and makes a hollow sound when tapped.
Remove bread from stone or baking sheet to cool on a rack.