This loaf is dense, gooey and packed full of flavour. Best eaten whilst still a little warm, it makes a great accompaniment to any pasta dish with a thick sauce.
For the loaf:
400g strong white flour
7g dried yeast
2 tablespoons olive oil
For the filling:
70g sun-dried tomatoes
3 tablespoons pesto
Place the flour into a large bowl and rub in the yeast.
Add the oil salt and water and mix until it forms a dough (adding more water if it feels a little dry).
Place the dough onto a lightly oiled surface and knead for around 10 minutes, or until it feels smooth and elastic.
When the dough is smooth, place back into the bowl and cover with a tea towel.
Leave the dough to prove for about an hour, or until it has doubled in size.
Chop the mozzarella and tomatoes into small chunks.
When the dough has risen, place it onto a lightly oiled surface and flatten it into a small rectangle.
Spread the pesto down the centre of the rectangle and then sprinkle on the cheese and tomatoes.
Fold the dough up so that it covers the filling (tucking in the ends too), and transfer it onto a lined baking tray (making sure the it is seam side down).
Cover with a tea towel and leave to rise for around 30 minutes, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees C.
When the loaf has risen, slash it across the top with a sharp knife (to expose some of the filling) and sprinkle with a little flour.
Bake for around 30 minutes, or until it has turned a nice golden colour.
Cool slightly on a wire rack before serving.