Materials:

  • 180 gr. all-purpose flour Alatini

  • 1/2 cup black chopped olives

  • 1/2 cup sun dried tomato juice, chopped

  • 1 onion finely chopped

  • 1 tablespoon freshly chopped oregano

  • 100 gr. yogurt

  • 1/3 cup olive oil

  • 3 eggs

  • 1/2 cup grated parmesan 

  • 1 sachet of powdered yeast

  • salt pepper

Directions:

Preheat the oven to 180 ° C.

Mix in a large bowl the flour for all uses, yeast, oregano, 1/2 tsp. salt, as much as pepper we want, olives, tomato, onion and cheese.

Beat the eggs with yoghurt and olive oil.

Add them to the bowl with the remaining ingredients and mix.

Grease an elongated non-stick cake form and pour the mixture.

Bake for 45 minutes until browning.

 

Allow it to become lukewarm before we remove it from the pan