loaf French or Italian bread
medium white onion
medium red onion
red wine vinegar
pitted and sliced
rinsed and chopped
Slice loaf in half, hero-style. With sharp knife, trace 1/2-inch border around bread and hollow out bread halves with fingers, leaving 1/2-inch bread shell. Place crumbled bread in large mixing bowl.
Add onions, parsley, basil, pimiento, capers, olive oil, vinegar, and tomato paste to bowl. Mix thoroughly and let stand for several minutes.
Sprinkle bowl with sliced olives. Add anchovies, garlic, salt, and pepper. Mix thoroughly.
Stuff mixture into bottom half of hollowed-out bread loaf, mounding gently. Place top on and press gently. Wrap loaf tightly in 2 thickness foil and refrigerate at least 24 hours.
To serve, remove foil and place loaf on long serving platter or bread board. Slice crosswise; serve with cocktail plates and forks.