Instructions
Step 1: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
Step 2: In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms. Knead for about 5–7 minutes until smooth and elastic.
Step 3: Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4: Preheat your oven to 450 °F (230 °C). On a lightly floured surface, divide the dough into two equal pieces. Roll each piece into an oval roughly 12–14 inches long.
Step 5: Roll the long edges inward toward the center to form a boat shape, then pinch and twist the ends to seal the boat design.
Step 6: Transfer each shaped dough boat to a parchment‑lined baking sheet. In the center of each boat, combine the shredded mozzarella and crumbled feta, then fill the cavity of the boat with the cheese mixture.
Step 7: Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbling.
Step 8: Remove from the oven, crack one egg into the center of each cheese‑filled boat, and place a small piece of butter on the edge of the cheese mixture. Return to the oven and bake for an additional 3–5 minutes, until the egg white is just set but the yolk remains runny.
Step 9: Serve immediately. Tear off pieces of crust and dip into the molten cheese and egg mixture.
Storage Information
This dish is best enjoyed fresh and hot. If you have leftovers, cover tightly and store in the refrigerator for up to 1 day. Reheat in a preheated 350 °F (175 °C) oven for 5–7 minutes until warmed through. The crust and cheese texture may soften upon reheating, so fresh is always best.