Remove the fat from the ham and cut into small cubes.Slice the olives lengthwise and remove the pit by turning.Preheat the oven to 190°C and butter a Le Creuset cake pan.Mix the flour and yeast together and pour through a sieve into a bowl. Make a well in the center. Beat the one in a bowl with a fork and season with salt, pepper, a pinch of chili powder and the thyme. Add the eggs, oil and milk to the well, mix with a wooden spoon and slowly add the flour. Mix the diced ham, olive halves and cheese into the batter and pour the batter into the cake tin, smoothing the surface with a damp spatula. Place the tin in the oven and bake the cake for about 45 minutes. Test the cake by inserting a wooden or metal skewer into the cake to make sure that no dough sticks to it.At the end of the baking time, let the cake rest in the pan for another 15 minutes outside the oven. Then turn it out onto a rack and let it cool completely.
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