sun dried tomato and cheese bread

Once upon a day, i suddenly remembered when once Gardenia produced tomato and olive bread, but then one day, they stopped producing them. I used to really liked them too...
So, in the memory of that bread I suddenly wanted to bake my own bread, especially since my mother has started the spark by opening her bakery and I watching The Great Bake Off; British and Australia.



So here are the recipe; I got the recipe from here, but I edited some:

Ingredient:

• 
  
• 500 g (16 oz) bread flour
• 400 ml (10 fl oz) lukewarm water
• 50 g (2 oz) freshly grated parmesan cheese
• 25 g (1 oz) dry sun-dried tomatoes (or twice the amount if they come in oil)
• 20 g black olives, pitted and sliced (optional)
• 2 tbsp olive oil
• 2 tsp sugar
• 1 tsp salt
• 1 tsp dried yeast

Method:

1. Add the yeast and sugar to the water. Mix well and leave for 10 minutes to allow the yeast to activate.
2. Put the flour, cheese and salt in a large bowl and mix well. Add the yeast/water, the olive oil and the sun-dried tomatoes (and olives). Mix well to a soft dough. 
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a lightly-oiled bowl. Cover and leave in a warm place until the dough doubles in size, in about 1 hour.
5. Turn the dough out onto a floured surface, knock it back and knead for a further 5 minutes.
6. Shape the dough into a large sausage or a round form. 
7. Place the loaf on a lightly oiled baking tray, cover and leave in a warm place for about an hour for the dough to rise again.
8. Cut 5 or 6 slashes in the top of the loaf with a sharp knife and dust lightly with flour.
9. Bake at 190°C/375°F fan oven, 220°C/430°F conventional oven for about 25 minutes until the crust has turned a deep brown.
10. Place on a wire rack to cool.

Info: for better coverage of taste, you could soak the tomatoes in hot water for about 15 minutes before cutting it.