Kalamata Olive and Caramelized Onion Bread

I have decided I need more interesting breads. 
This is the first in what I hope turns in to several 
weeks of experiment with different flavors.

4 Tbsp. Butter

2 Tbsp Oil

3 Small (or 1 large) onion, cut in half and sliced

1 Tbsp sugar

1 1/4 c. water

2 springs fresh rosemary

2 c. kalamata olives

1/4 c. brine from the olives

5 c. flour

1/4 tsp salt

2 Tbsp yeast

1 1/2 tsp dough enhancer (optional but highly recommended)

1 - 2 Tbsp poppy seeds

Melt the butter and oil in a large skillet over medium heat. Add the onions and cook until translucent. Sprinkle with the sugar and turn the heat to medium low. Continue cooking, on low, for 30 minutes, stirring occasionally, until the onions are golden and have shrunk in size. 

In a blender combine the water and rosemary. Blend until the rosemary is chopped and let sit for 10 minutes. Add the olives and and olive brine and blend until the olives are chopped. 

Pour into the bottom of a bread maker. Add the onions. Top with the flour, salt, yeast, and dough enhancer, in the order written. 

Put on the pizza dough setting.

When the bread is done, grease a large baking tray, and shape the dough into two balls, with minimal handling. Brush the top with oil and sprinkle with the poppy seeds, and cover with a light cloth. Let rise in a warm place, until almost doubled in size.

When the bread has risen, remove the cloth and bake at 350 for 45 - 55 minutes, until the top is golden brown. Let cool for 10 minutes and enjoy.