Greek Cyprus Olive Garlic Bread With Lemon Zest (eliopsomi) Recipe

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• 1 1/2 c Greek olives, preferably oil cured, pitted (9 oz) .
• 1/4 c olive oil, plus extra for coating the loaf & the baking sheet .
• 1 c warm water .
• 3 1/2 c unbleached all purpose flour, plus extra for the work surface .
• 1 tbsp minced garlic .
• 1/2 tsp sugar .
• 1 tbsp sliced lemon zest .
• 1/2 tsp salt .
• 1 tbsp active dry yeast (1 pkg.)

• Step #1 Stir together the water & sugar in a small bowl.
• Step #2 Sprinkle top the yeast over the top & set aside until bubbly, 15 mins.
• Step #3 Place the 3 1/2 c flour & salt In a large-ish bowl & mix with a fork.
• Step #4 Make a well in the center & add the 1/4 c oil, the zest, olives, garlic, & yeast mixture.
• Step #5 Stir together until fairly well mixed; then use your hands to knead the mixture into a crumbly ball.
• Step #6 Transfer the dough to a lightly floured surface & knead until it is smooth & elastic & no longer sticky, 10 mins.
• Step #7 Lightly bush the dough with oil, & set it aside in a warm place to rise until doubled in bulk, cover it with a cloth, about 2 hrs.
• Step #8 Lightly grease a baking sheet with oil.
• Step #9 Punch down the dough & knead it again for 1 mins.
• Step #10 Pat the dough into a ball & flatten it slightly to make a round about 6 inches in diameter.
• Step #11 Place the dough round on the prepared baking sheet & set it aside in a warm place until doubled in bulk again, about 1 1/2 hrs.
• Step #12 When ready to bake the bread, preheat the oven to 425°F.
• Step #13 Place the bread in the oven & bake this until quite golden, 30 mins.
• Step #14 Brush the top & sides of the loaf liberally with oil & continue baking until browned & hollow sounding when tapped, 5 mins more.
• Step #15 Remove the bread from the oven & cool on the baking sheet until ready to serve.
• Step #16 VARIATION: Olive Cheese Bread: Olive Garlic Bread easily turns into another Cypriot loaf, a cheese & olive bread.
• Step #17 Omit (or leave in) the garlic & lemon zest & add 1 c grated cheese, preferably Cypriot haloumi.
• Step #18 THE NONTRADITIONAL CHOICE:.
• Step #19 While it is easier to use Kalamata olives (they are readily available & can be bought pitted), traditionally Cypriotic olive breads use only oil-cured or oil-and-salt-brined olives, never those that are cured even partly in vinegar, as Kalamatas are.
• Step #20 Cyprus produces both green & black olives, plump to wrinkled, cured in numerous ways.
• Step #21 Using Kalamata olives for the olive flatbread, the taste of the bread, while slightly tarter than the traditional, is still excellent.
• Step #22 Adventures In Greek Cooking.
• Enjoy the Greek Cyprus Olive Garlic Bread With Lemon Zest (Eliopsomi) recipe

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