Fantastic with a bowl of soup and leftovers are great for the lunch boxes or grilled and topped with a poached egg for breakfast.
500g plain flour
2 teaspoons instant yeast
1 teaspoon salt
200g chopped sundried tomatoes
In a large bowl, combine the flour, yeast, salt and water to form a dough.
Turn onto a floured surface and knead for 5 minutes.
Sprinkle a little flour over a bowl and pop the dough in, cover with some plastic wrap and leave in a warm place for 1 hour.
Preheat the oven to 210 degrees Centigrade. Line a baking sheet with baking parchment.
Gently lift the dough out of the bowl and lay back on the floured surface.
Use a rolling pin to roll the dough into a rectangle, around 50cm long and 20cm wide.
Lay slices of Brie down the centre, lengthwise, then sprinkle with the tomatoes. Leaving a 5cm gap at the ends.
Fold the ends in over the filling and then gently fold the top of the dough over the filling followed by the bottom. Gently push together to seal.
Turn the dough so the seam is on the base.
Lift carefully onto the prepared tray and shape into a circle.
Allow to sit, somewhere warm, for 20 minutes.
Bake for 30-35 minutes until risen and golden.
Allow to cool on a wire rack before cutting while still warm.