Ingredients

• 3 eggs
• 5.3 oz flour
• 1 bag of yeast
• 1/2 tbsp. of O&CO. floral olive oil
• 1/2 cup of milk
• 1.7 oz of Parmigiano Reggiano
• 3.5 oz of feta cheese
• 1 jar of O&CO Pesto Genovese
• 1.7 oz of pitted O&CO. Black Olives
• Black Pepper

Directions

1. Preheat oven to 350°F.
2. In a bowl, mix together the eggs, the flour, the yeast and pepper with a whisk.
3. Slowly drizzle in the olive oil and then add the milk. Fold in Pesto Genovese. Pour half of the mixture in a baking tin, add the diced olives and the feta cheese, and cover with the remaining mixture. Sprinkle with Parmigiano Reggiano.
4. Bake for 45 minutes at 350°F or until firm. Serve immediately with a side salad.