Cyprus Olive Garlic Bread

Bread is not anti-inflammatory, but this bread is better than most because of the garlic, olives and olive oil and you know where all the ingredients come from with no additives, chemicals and toxins.

1 cup warm water

1/2 tsp sugar

1 package active dry yeast

2 cups all purpose flour

1 1/2 cups whole wheat flour

1 tsp salt

1 T chopped lemon zest (optional)

1/4 cup olive oil

2 T minced garlic

1 1/2 cups Greek olives, diced

Stir together the water and sugar in a small bowl and sprinkle the yeast over the top and set aside until bubbly, about 10 minutes.

Place the flour in the bowl of a standing mixer add the salt and mix with a fork.  Make a well in the middle of the center of the flour ad add the garlic, olives, lemon zest (if using), and yeast mixture.   Turn on mixer on low, until dough forms a crumbly ball.   Turn on mixer to med-low with a dough hook and knead until smooth, elastic and no longer sticky, about 10 minutes.  

form dough in to a ball, coat in olive oil and place in a warm area covered with a cloth until doubled in size (about 2 hours)

Lightly grease a baking sheet or a pizza stone if you have it.  Punch down the dough and knead it again by hand for a minute.  Pat the dough into a ball and flatten slightly to make a round that is about 6 to 8 inches in diameter.  Place the dough round on the prepared baking sheet and set aside covered with a towel,in a warm place until doubled in bulk again about 1 1/2 hours.

When ready to bake the bread, preheat the oven to 425.  Place the bread in the over and bake until golden, about 30 minutes.  Brush with olive oil and bake a few minutes more to make a nice glaze on the loaf (about 5 minutes).  Remove from the oven and cool on a baking sheet until ready to serve.