Combine all dry ingredients in a stand mixer. Add wet ingredients and mix to make a smooth, soft dough.

The dough should stick a bit to the bottom of your stand mixer not to the dough hook.

Place the dough into a lightly greased bowl with olive oil. Cover with clingfilm and a cloth and let it rise until it doubles in size, 45-60 minutes.

When ready gently deflate the dough. On a floured surface flatten and pat it with your hands and fingers into a 22 inch x 8 ½ inch rectangle.

Scatter the mozzarella, garlic, tomatoes and basil over the dough.

Starting with the long edge, roll the dough into a log the long way. Pinch the edges and flatten to seal.

Using kitchen scissors, start ½ inch from one end and cut the log lengthwise down the center about 1 inch deep down through all the layers but not through the bottom leaving a half inch at the other end not cut.

Pick up the dough and place it on a baking tray lined with baking paper.

Keeping the cut side up, form an "S" shape.

Tuck both ends under the center of the "S" to form a figure "8".

Cover and let rise for 45-60 minutes.

While loaf is rising preheat oven 180C/350F.

Uncover the bread and bake it for 40 minutes, tent it with foil after 25 minutes to prevent over-browning.

Remove the bread from the oven, transfer to a wire rack and brush the top with melted butter.

Enjoy warm or at room temperature.

Slice and serve with some olive oil or grilled with artichoke or pesto topping.

Store well-wrapped, at room temperature.

Enjoy!