Graza

In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved. 

Sprinkle the active dry yeast over the water. Let it sit for about 5-10 minutes until it becomes frothy. If the mixture doesn't froth, your yeast may be old or the water too hot/cold, so you might need to start over with fresh yeast and properly warmed water. 

In a large mixing bowl, whisk together the flour and a pinch of salt (optional, but recommended for flavor). 

Create a well in the center of the flour mixture and pour in the frothy yeast mixture and Sizzle.

Stir the mixture with a wooden spoon or spatula until it starts to come together. 

Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky. 

Lightly oil a large bowl with a little more Sizzle. 

Place the kneaded dough in the bowl and cover it with a damp cloth or plastic wrap. 

Let it rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size. 

Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf or place it into a greased loaf pan. 

Cover the shaped dough with a damp cloth and let it rise again for about 30-45 minutes, or until it has doubled in size. 

Preheat your oven to 450F. 

If you like, you can make a few shallow slashes on top of the loaf with a sharp knife to help it expand evenly. 

Bake the bread for 25-30 minutes, or until it's golden brown and sounds hollow when tapped on the bottom. 

Remove the bread from the oven and let it cool before slicing. 

For Olive Tapenade: Finely dice the Castelvetrano olives, Niçoise or Kalamata olives, flat-leaf parsley, and capers. 

Transfer to a small container and top with Drizzle and lemon juice. 

Taste the tapenade and adjust seasoning if needed. You might want to add a pinch of salt or extra lemon juice, depending on your preference.