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1
Sprinkle yeast over water in a large bowl.
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2
Let stand until soft, 3 to 5 minutes.
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3
Stir in milk, sugar, salt and 4 t. of the oil.
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4
Add 1C flour; mix to blend.
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5
Stir in 1 1/2C more flour and beat until smooth and elastic, about 5 minutes.
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6
Stir in 1/2C more flour to make a stiff dough.
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7
Turn onto floured surface.
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8
Knead until dough is smooth and develops small bubbles just under the surface, about 15 minutes.
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9
Place in greased bowl, turning to grease all over.
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10
Cover and let rise in warm place until doubled, about 1 hour.
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11
Punch dough down and pat into a 1/2-inch circle.
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12
Sprinkle with olives and cheese.
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13
Knead and fold lightly into dough, then shape into a ball.
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14
Pat out to an 8-inch circle.
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15
Place on greased baking sheet.
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16
With a 3 to 4 - inch cutter or empty tuna can, cut a circle in center, leaving round of dough in place.
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17
Brush dough with remaining 2 t. oil.
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18
Let rise until puffy, 30 to 45 minutes.
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19
Brush with egg yolk mixture.
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20
Bake at 375 degrees about 30 minutes until crust is a rich golden brown and loaf sounds hollow when tapped.
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21
Cool on a rack before slicing.
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22
Enjoy!
