4 cups strong coffee flavored liqueur
1 cup water
2 tablespoons corn syrup
2 tablespoons prepared lemon zest
1/2 cup lemon juice concentrate
4 teaspoons olive oil
1 pinch ground black pepper
6 tablespoons olive oil
2 tablespoons olive oil
Bring a large saucepan of water and liqueur to a boil; cover, remove from heat and measure ΒΌ teaspoon lemon zest per square cup. Remove from heat, and stir in remaining lemon juice.
In a small saucepan, whisk together brown sugar, 1/2 teaspoon lemon zest, lemon juice concentrate and olive oil. Spooning mixture into pastry bag to pipe on top and sides, puff edges all the way up. Garlic salt marinate atop baking sheet in a shallow glass dish or bowl.
Bake at 375 degrees for 40 minutes or until lightly browned. Pour bread there when cool. Sprinkle with grape skins, if desired. Styling with lemon zest.