3 batter cheese bread with green olives

A traditional and delicious recipe from Syros island in Aegean Sea. A bread that keeps moisture until the last bite. It needs some preparation and some patience but in the end the result will blow you way

Ingredients (for 6-8 people)

For the first batter:
450gr. of butter
225gr. of plain flavour cream cheese
1 heaped tsp of fine salt
1 leveled tsp of fresh dill, finely chopped
60gr. spring onions, finely chopped
½ tsp of ground red peppercorns

For the second batter:
eggs with total weight of 450gr.
100ml of fresh milk
100ml of white dry wine

For the third batter:
1Kg of soft flour
60gr. of baking powder
450gr. Greek semi-hard and semi-salted cheese, grated (Syros San-Michalis hard yellow cheese is the ideal)
200gr. green olives, pitted and quartered
80gr. ham, diced

butter for brushing

Method:
Preheat the oven to 175°C-180°C.

In the bowl of an electric mixer put all the ingredients for the first batter and whisk until you have a smooth mixture.

In a separate bowl put together the ingredients for the second batter and stir. Gradually add the second batter ingredients into the first batter and continue beating until the mixture is well blended and soft.

Remove the bowl from the mixer and using a slotted metal spoon, gradually fold in the ingredients for the third batter in a slow, circular motion.

Brush a large rectangular oven pan (or a couple of medium size long cake tins) with some butter and pour in the mixture. Level the surface with a spatula.

Put the bread immediately in the oven and bake for about 35-40 minutes.

Take out of the oven and leave the bread to settle and cool for 5-10 minutes inside the dish. Then remove on a platter and cut in pieces. It tastes better if it is eaten while it is still warm and fresh.