Greek Cyprus Olive Garlic Bread With Lemon Zest (Eliopsomi)

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1/2 teaspoon salt

1 1/2 cups Greek olives, preferably oil cured, pitted (9 ounces)

1/2 teaspoon sugar

1 cup warm water

1 tablespoon active dry yeast (1 pkg.)

1 tablespoon minced garlic

1/4 cup olive oil , plus extra for coating the loaf and the baking sheet

1 tablespoon chopped lemon zest

3 1/2 cups unbleached all purpose flour , plus extra for the work surface

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