In a large mixing bowl, combine 500g of strong white bread flour, 7g of fast action dried yeast, and 10g of salt. Make a well in the center and gradually pour in 350ml of warm water. Mix until a shaggy dough forms.

Once the dough begins to come together, add 150g of chopped sundried tomatoes, 100g of grated cheddar cheese, and a handful of fresh thyme leaves to the bowl. Knead for about 8-10 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it in a greased bowl, covering it with a damp cloth to rise in a warm place for 1 to 2 hours, until doubled in size.

Punch down the risen dough, shape it into a loaf, and place it in a greased loaf tin. Cover and let it rise again for about 30 to 60 minutes.

Preheat your oven to Gas Mark 4 / 350°F / 177°C.

Once risen, place the loaf in the preheated oven and bake for 30 to 35 minutes until golden brown and sounds hollow when tapped.

Remove from the oven and let it rest in the tin for about 10 minutes. Transfer to a wire rack to cool completely before slicing.