Mix the dough

• Combine the bread flour, instant yeast and salt in a mixing bowl.
• Pour in the lukewarm water and olive oil and mix until no dry flour remains.

Knead the dough

• Knead the dough until smooth and elastic.

Add the fillings

• Flatten the dough and scatter over the chopped sun-dried tomatoes and grated cheddar.
• Fold and knead gently until evenly distributed.

First rise

• Cover the bowl and let the dough rise until doubled in size.

Shape the loaf

• Deflate the dough and shape it into a log.
• Place it in a greased loaf pan.

Second rise

• Cover and let the loaf proof until it rises above the rim of the pan.

Bake

• Bake in a preheated oven at 220 °C until golden and hollow-sounding on the base.

Cool

• Turn the loaf out onto a cooling rack and let it cool before slicing.