Serves 6

For the bread Dough:

500g bread flour, plus extra for dusting

1 Tbs sugar

1 tsp fine salt

7g sachet instant dried yeast

300ml warm water

For the filling:

1 cup grated cheddar cheese

½ cup grated mozzarella cheese

½ cup mayonnaise

4 Tbs tomato pesto

For topping:

2 Tbs olive oil

1 tsp sea salt flakes

In a large bowl, mix together the flour, sugar and salt, then stir in the dried yeast.

Mix in enough water to form a soft dough.

Knead the dough for about 10 minutes until smooth and elastic.

Place into an oiled bowl, cover with plastic wrap, then leave in a warm place to rise until doubled in size (about 30 minutes).

Once risen, knock dough back by kneading again to original size.

Preheat the oven to 180C

Grease a loaf tin.

In a bowl, mix together the cheeses, mayonnaise and pesto.

Divide the dough into 6 balls.

Flatten each piece of dough to form a rough circle, then fill with the cheesy filling.

Pinch together the ends of the dough to encase the filling then place into the loaf tin, smooth side up, positioning the balls, two side-by-side.

Brush the top of the bread with the olive oil, cover with cling film then leave to rise in a warm place until doubled in size.

Remove the cling film, sprinkle with salt then bake for 30 – 45 minutes until the bread is cooked through.

Once baked, remove from the tin and pull bread pieces apart to serve.