Sundried Tomato, Roasted Garlic, Cheese & Basil Brea

To make dough:
Place all ingredients for dough into a stand mixer with a hook attachment. Turn mixer to low until dough comes together.
Turn to medium and let knead for 5 minutes.
Spray a large bowl with cooking spray.
Place dough into bowl and spray with cooking spray. Cover and Let rise for 1 hour.
For filing:
In a medium bowl, stir together bruschetta sun-dried tomatoes and dry sun-dried tomatoes. Let sit while dough is rising.
Smash the garlic into a paste and add to sun-dried tomatoes.
Gently fold in basil.


Putting it together:
Line a baking sheet with parchment paper and set aside.
Gently punch down the dough.
Lightly flour a work surface and place dough on top. Flour your rolling pin and roll the dough into a 22” x 8” rectangle. (It doesn't have to be perfect)
Spoon sun-dried tomato mixture over dough and spread evenly.
Sprinkle with cheese.
Starting on a long side, roll up the dough tightly. Pinch the seams to seal well.
Place the bread on the baking sheet seam side down.
Starting in ½ inch from the end, use a serrated knife and cut into the dough. Do not cut all the way through but about 1 inch deep. Stop 1/2 “ from the other end.
Bend the top third of the dough to the right and the bottom third to the left making an “S” shape. Tuck each end under the center part of the dough and pinch closed.
Cover loosely with plastic wrap and let rise in a warm spot for another 45 minutes.
Preheat oven to 350°.
Take off plastic wrap and bake for about 20 minutes. Place a foil tent over the bread and continue to bake for another 15 to 20 minutes or until golden brown and cooked through (190°).
Slide the parchment paper and bread onto a wire rack and cool completely. 16 slices per loaf.

*To roast garlic, I slice off a very small part from the top and wrap in foil. I bake at 425° for about 1 hour.

http://fooddonelight.com/sundried-tomato-roasted-garlic-cheese-basil-bread-pane-bianco/