Khachapuri Georgian Cheese Bread Boat

In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. Add flour, salt, and olive oil, then knead until you have a smooth, elastic dough (about 8-10 minutes). Cover with a clean kitchen towel and let it rise in a warm place for 60 minutes, or until doubled in size.

While the dough is rising, grate the cheese and mix it with one egg yolk. Season lightly with salt if needed, but be cautious as feta is already salty.

Preheat your oven to 220°C (425°F). Divide the risen dough into two equal portions. On a lightly floured surface, roll out each portion into an oval shape. Fold up the edges of the dough along the longer sides to form a boat shape, pinching the ends together. Fill the center of each boat with the cheese mixture. Place the khachapuris on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Remove the khachapuris from the oven. Carefully crack one egg into the center of the hot cheese in each boat, and add a knob of butter next to it. Return to the oven for another 3-5 minutes, until the egg white is set but the yolk is still runny. Serve immediately, stirring the egg and butter into the cheese.