You can even turn this into pizza by adding ham or tuna with some sliced
tomatoes before adding the cheese.
Measure the flour, yeast and salt into a large
bowl. Mix 300ml hand-hot water with the oil and
honey in a jug, then pour into the dry mix, stirring
all the time to make a soft dough.
Turn the dough out onto a lightly floured
surface, then knead for 5 mins until the dough
no longer feels sticky, sprinkling with a little
more flour as you need it. Now stretch it to fit
the Swiss roll tin.
Mix the garlic with the butter, then dot over
the dough. Sprinkle over the cheese and snip
over the thyme. Cover the bread with lightly
oiled cling film, then leave in a warm place
to rise for 40 mins.
Heat oven to 200C/fan 180C/gas 6. Remove
the cling film, then bake the bread for 30 mins
until golden and risen. Leave to cool for 10 mins,
then cut into 12 pieces and serve.