A famous Georgian cheese bread, khachapuri is made by shaping yeast dough into a boat, filling it with plenty of cheese, and baking it. An egg is cracked into the center during the final minutes, and the bread is served hot with butter drizzled over it.
Knead the flour, yeast, sugar, salt, warm water, and olive oil into a smooth dough.
Cover the dough and let it rise at room temperature for about 1 hour, until doubled in size.
Roll out the dough and fold the edges to form a boat shape. Sprinkle some of the cheese inside.
Bake in a preheated oven until the cheese melts and the edges are browned.
During the final 5 minutes, crack an egg into the center and return the bread to the oven; the yolk should remain runny.
Drizzle with hot butter and serve immediately.
Allergens: contains gluten, dairy, and eggs. Important: if you add the egg too early, it will overcook and become firm; adding it during the final 5 minutes keeps the yolk runny. Let the dough rise in a warm, draft-free place so it rises properly.
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