Add flour to a mixing bowl, add the sugar and salt to one side of bowl and yeast to the other. Stir the yeast and salt piles through the flour separately before stirring the whole bowl, to evenly distribute the dry mix
Stir wet ingredients into flour until combined and smooth. Smooth the dough's surface, cover bowl with cling wrap and proof for 1 hour or until dough has doubled in size
Place dough on a lightly floured surface and roll the dough into a large rectangle, approx 1 inch in thickness
Refer to video or photos on how to shape dough. Using knife, cut the sides of the dough into angled strips, leaving the ends uncut
Place a line of filling down the middle of the doughs surface; goat cheese, sun-dried tomatoes, dried herbs, salt and pepper. Making sure to leave border
Fold over both ends of dough and then starting from one end, lay the strips over the middle, one side at a time
Cover with a tea towel and proof for a further 30 minutes. Bake at 190c/375f for 20-25 minutes
