Directions

1. Add the flour, yeast, sugar, salt, and olive oil in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, a regular large mixing bowl works just fine.

2. Add water then mix for 1-2 minutes until combined. The dough will be a little scraggy but cover and set aside for 10 minutes to allow the flour to hydrate. 

3. Knead the dough together for 5-10 minutes until smooth. You'll know when it is finished when the dough completes the 'window pane test'- when the dough is stretched thin and becomes see-through without breaking. 

4. Cover and set dough aside at room temp, covered until it doubles in size. Roughly 1-1/2 hours.

Make the filling

1. In a medium bowl, mix all of the filling ingredients together. You can use a hand mixer if necessary but all ingredients should be at room temperature. Cover and set aside until ready to use.

   (Don’t refrigerate unless making ahead of time as the mixture needs to be a soft, spreadable consistency.)

Bring it all together

1. Place the proofed dough onto lightly floured surface. Portion the dough into 12 pieces, ensuring they are equal in size.

2. Flatten each piece into 11cm/4.5inch round . Spread with 1-2 tbsp cream cheese filling before folding in half like a taco. Repeat with rest of the dough portions.

3. Prepare a loaf tin by spraying or lining with baking paper.

   Take portion of filled dough and lay down in the tin. place the next one beside, pushing it gently to the side. Continue with the rest of the dough so that they squish up against each other but still have enough room to rise up and outwards.

4. Cover the tin with cling film and and set aside in a warm place for 30 minutes to allow to rise again.

   At this stage, if you want to freeze the loaf, you can.

5. Preheat oven to 180°C/350°F.

6. Uncover and bake in the oven for 45 minutes or until the tops are golden. Remove from oven and allow to rest for 10 minutes before removing from the tin.

   Serve warm on its own or as a side.