In a large bowl, stir yeast into water to soften. Add sugar, yogurt, oil, salt, mint, and 2 cups flour. Beat vigorously for two minutes.
Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the feta cheese and strategically place olives for maximum flavor dispersal (I put that just to see if you were still with me). Roll up the dough, pinch the seam, cut the roll in half (to create two loaf-sized pieces), pinch the ends, and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
Before you put the dough in the oven, cut the top in fancy patterns to impress friends and loved ones. Brush the top of each loaf with olive oil if you want a nice soft and chewy crust. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
* truth in advertising... I have no idea how much mint, feta and olives I put in this recipe. Like most things I do, the recipe was kind of thrown together with available parts. I may or may not have been drinking wine. Which means, I may or may not have eaten a large number of the olives during the first rise. I mean, let's be real here. These are uncertain times. You are going to have to take a leap of faith and just throw some ingredients in without measuring. Usually, it comes out fine in the end.
If it doesn't... drink more wine.