Sauté onion in 15 ml (1 tbs) olive oil for 3 – 4 minutes.
Add pancetta and continue to sauté for 5 minutes. Transfer to a paper towel to drain. Set aside.
Mix and combine white wine, olive oil (100 ml) and eggs.
Add the flour mixed with baking powder, mix and combine.
Add onion and pancetta, ham, black and green olives, grated cheese and parsley. Mix and combine.
Pour the mixture into the bread pan lined with parchment paper. Bake in the oven for 50 minutes at 180°C (toothpick test).
When done, let the loaf cool for 10 minutes. Take it out of the pan and transfer to a serving tray. Cut into slices thick to your liking. Serve with cherry tomatoes, radishes, green onions or green salad.