Ingredients: 

-Minced garlic (optional)

-Sundried tomatoes 

-Shredded Monterey jack 

-Fresh basil 

-Capers (optional)

-Oregano seasoning 

Directions:

The inclusion is added in as the oven is being preheated to 400℉. The loaf has been prepped if you have followed my regular sourdough loaf recipe. We are about to add our inclusions in before baking. 

Stretch out the loaf into a rectangle or circle as big as you can. Then we will layer all the ingredients. I like to layer the garlic first as it is wet. (I used from my big jar, this depends on my mood for the day and if I want the garlic added.) Sprinkle the cheese and then the sun dried tomatoes. Add the capers and then the fresh chopped basil. Sprinkle with oregano.  Fold ⅓ of the loaf over and repeat the process. Fold the other ⅓ over and repeat the process. Now we roll up our “log” like a sleeping bag. Then from here move it into a circular motion to form your boule. Place on parchment paper. Spritz with water. Score your loaf. Sprinkle on additional cheese and seasoning if you like. Bake in your oven COVERED for 40 minutes and UNCOVERED for an additional 10 minutes. You can spritz with water once you uncover it for the remaining bake. Remember the loaf likes steam. If you are unsure if the inside is done you can temp your loaf and it should be at 200℉. Now go enjoy the goodness!