Step 1

Put the flour in a large mixing bowl and stir in the dried yeast, salt and sugar. Make a well in the middle and gradually work in 3 tbsp of the oil and enough of the warm water to form a soft dough. Tip the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover with a clean tea towel and leave to rise in a draught-free place for an hour or until doubled in size.

Step 2

Meanwhile, mix the feta, parmesan and herbs in a bowl with the rest of the oil, then cover and chill.

Step 3

Gently knead the dough once or twice (this is called knocking back) and roll out on a lightly floured surface to make a 25cm x 35cm rectangle. Sprinkle evenly with the cheese and herb mixture.

Step 4

Roll the dough up from one long side to make a log shape. Cut into 7 thick slices, each around 5cm wide. Arrange 6 slices, cut-side up, in a circle on the prepared baking sheet, roughly 3cm apart, then put the last one in the middle and cover loosely with cling film. Leave to rise (prove), loosely covered with cling film, for 30-40 minutes.

Step 5

Heat the oven to 180°C/160°C fan/ gas Brush the top with the beaten egg. Bake for 40-50 minutes until risen, golden and cooked through. Cover the top with foil if it starts to brown too quickly. When ready, transfer the tin to a wire rack for 5 minutes to cool. Remove the loaf from the tin and wrap the bread in a clean tea towel as it cools (see tips).