Sprinkle yeast over warm water in a small bowl. Add sugar, stir and set aside until yeast starts to bubble.
Sift both flours and salt into large bowl. Make a well in the center of flour mixture and pour in yeast and 2 tbsp. oil. Stir to make stiff dough. Knead on floured surface until smooth, about 15 minutes. Wash and oil the bowl with 1 tbsp. olive oil. Return dough ball to bowl and turn to coat with oil. Cover and let rise in a warm place until double in bulk, about 1 hour.
In a small skillet, saute onion in 2 tbsp. olive oil for 5 minutes over medium heat until soft. Cool.
Punch dough down and knead again on a well-floured surface. Work onions and whole olives into dough as you knead. Oil a baking tray or 9-inch loaf pan. Shape dough into a ball and place on prepared tray or in pan. Cover and let rise again in a warm place for 1 hour. Preheat oven to 400 degrees. Bake loaf for 1 hour, until lightly browned. Cool on wire rack.