- 460g strong white bread flour
- 1 sachet fast action dried yeast
- 120g Boursin
- 3 large tsp sun dried tomato paste
- 25g butter
- 320ml warm water
- 50g plain flour (because I ran out of the other stuff)
- 1 tsp salt
- 1 tbs sugar
Mix all the dry ingredients (including the cheese but not the tomato paste) with your hands until it is like a crumble. Add the paste and stir in. Slowly add the water and stir until thick - add 50g plain flour if it looks wet.
Knead on a floured board for about 5 minutes. Add the oregano at this stage. Be generous - we like oregano! Leave to rise for an hour, covering with cling film.
After an hour, knead the sugar and salt into the dough. Pop in a buttered baking tin for another half hour (covering with cling film again) and then chuck it in the oven for 25-30 minutes. If it looks like it is burning on the top, as ever, cover with tin foil.