Dough:

1. Add the ingredients in this order: lukewarm water (220g), yeast (1.5 tsp), bakers flour (375g), bread improver (1.5 tsp, if using) and salt (1/2 tsp) to the bowl. Blitz Speed 7 / 10 seconds to roughly combine.
2. Program 6 minutes / Closed Lid / Kneading Function.
3. Remove the dough and place into a lightly oiled bowl. Cover with clingfilm and leave it in a warm spot to rise for approximately an hour or until doubled.
4. Spray a loaf tin with olive oil.

Filling:

1. Add the sun dried tomatoes in oil (200g), fresh basil leaves (20), fresh oregano leaves (1 Tbsp), salt (1/2 tsp), cracked black pepper (1 tsp) and cubed mozzarella cheese (200g) to the bowl. Blitz Speed 8 / 5 seconds. Scrape down sides.
2. Repeat Speed 8 / 5 seconds. Scrape down sides.
3. Roll the risen dough out into a large rectangle approximately 1cm in thickness.
4. Top with the filling mixture.
5. Cut it horizontally and vertically with your spatula until you have lots of small squares. Make sure the squares are no bigger than the width and height of your loaf tin. Arrange the squares on top of each other in piles of 3 or 4.
6. Place the piles into the tin side by side lengthways, leaving a little room between each pile.
7. Let the dough rise again for 20 minutes in the tin.
8. Preheat the oven to 180C.
9. Bake for 40-45 minutes.
10. Enjoy!