Activate the Yeast: In a large bowl, combine 300 ml of warm milk (not too hot, around 37°C/100°F), 6 g of sugar, and 8 g of dried yeast. Stir well and let it sit for 5-10 minutes until the yeast becomes frothy and bubbly, indicating that it is activated.

Mix the Dough: Once the yeast is activated, add 5 g of salt and 450 g of all-purpose flour gradually to the milk mixture, stirring with a wooden spoon or spatula. When the dough starts to come together, add 30 ml of vegetable oil and mix until the dough is smooth.

Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. It should be soft but not sticky.

Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Mix the Filling: In a bowl, combine 200 g of grated cheese with 1 beaten egg and 30 ml of vegetable oil. Mix well to create the filling for the bread. You can use a mix of cheeses like cheddar, mozzarella, or any cheese that melts well.

Shape the Dough: After the dough has risen, punch it down to release the air. Transfer it back to the floured surface and divide it into two equal portions. Roll each portion into a flat, rectangular shape about 1 cm thick.

Add the Filling: Spread the cheese filling evenly over the surface of one of the dough rectangles, leaving a small border around the edges.

Seal the Bread: Place the second rectangle of dough on top of the filling and press the edges together to seal the bread. You can pinch the edges or fold them over to ensure that the filling stays inside while baking.

Let the Bread Rise: Place the stuffed dough on a parchment-lined baking sheet, cover with a towel, and let it rise for another 30 minutes.

Mix the Topping: In a bowl, mix together 120 g of crumbled feta cheese, 10 g of honey, 40 g of cream cheese, 30 ml of vegetable oil, 40 ml of water, 3 g of salt, 2 g of black pepper, and 3 g of lemon zest. Stir until it forms a smooth mixture.

Add the Olives and Herbs: Stir in 40 g each of chopped green and black olives. Add 3 g of dried thyme for extra flavor. This topping will add a rich, savory taste to the bread.

Preheat the Oven: While the bread is rising for the second time, preheat your oven to 180°C (350°F).

Top the Bread: After the second rise, spoon the feta and olive topping mixture evenly over the surface of the bread. Drizzle 30 ml of vegetable oil on top and sprinkle with an extra pinch of black pepper and salt.

Bake: Bake the bread in the preheated oven for 25-30 minutes, or until the bread is golden brown and the topping is bubbling and slightly crispy.

Cool and Serve: Remove the bread from the oven and let it cool on a cooling rack for about 10 minutes before slicing and serving.