Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)6 tablespoons olive oil, divided1 tablespoon sugar1 teaspoon salt3-1/2 cups all-purpose flour1/2 cup crumbled feta cheese1/3 cup Greek olives
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place into greased 10-in. cast-iron or other ovenproof skillet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes. Preheat oven to 375°.
With a sharp knife, make four shallow slashes across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to wire rack to cool.
