Heat the milk until it is lukewarm. Add a pinch of sugar and crumble in some fresh yeast (the longer the dough has time to rise, the less yeast you can use - 1/4 block of yeast should be enough). Mix well and let stand.
Mix the flour with the salt in a large bowl. Add the olive oil by running the oil bottle twice along the edge of the bowl, cover the oil with the flour so that the yeast does not come into contact with the fat afterwards.
Make a well in the flour and pour in the yeast milk. Knead the dough well, flour the walls of the bowl a little and cover the bowl with a lid or a damp cloth. Then place in the heated oven or another warm place so that the dough can rise in peace.
Mix the ajvar with harissa - depending on how spicy the bread should be, you can use more or less harissa. Tip: If you like, you can also squeeze some garlic into it.
As soon as the amount of dough has doubled, knead the dough well again and add the ajvar mixture. Knead again well. This part is especially fun because the dough is just slippery. It helps a little if you flour your hands and also add a little flour to the ajvar mixture.
As soon as everything is well kneaded together, the dough is formed into long loaves. Line baking trays with baking paper and place the bread on them, moisten the surfaces with a little water. Put the baking sheets in the warm oven so that the dough can rise a little more.
After about 10 minutes, set the oven to about 200 ° C and bake the bread for about 15-20 minutes.
The bread tastes great as a grill side dish, as hearty bread for breakfast or simply for in between. Above all, it is an eye-catcher due to the orange marbling.
Tip: You can vary the dough as you like. Then you just use fried onions, sesame seeds, bacon and olives instead of the ajvar.
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