Procedure

1) Add the dried yeast and a little bit of flour to the lukewarm milk, mix well and leave it for 10–15 minutes for the yeast to start working. 

2) In a bowl, mix the flour, salt, eggs, water, butter and the activated yeast mixture. 

3) Knead it well until you get a nice smooth and elastic dough, then cover the bowl and leave it to rise in a warm place for about 30 minutes. (Please note, you can also knead the dough in a stand mixer fitted with  a dough hook). 

4) Meanwhile, prepare the filling by cutting all the cheese into small cubes and then mixing these with your choice of olives.  

5) Once the dough has risen, tip it onto a floured surface, and divide it into two equal halves. Using a rolling pin, roll out each half into a circle. Aim for both the circles to be the same in diameter. 

6) Line a baking sheet with the parchment paper and place one of the dough circles onto it. Put all the cheese/olives filling into the middle and spread it around a little bit. 

7) Cover with the second dough circle and press the edges together all around to close the Khachapuri well.

8) Brush the Khachapuri with a beaten egg and bake in the preheated oven at 180C/160C fan for about 20 minutes. 

9) Cool down slightly before serving as the cheese mixture will be piping hot. Enjoy!