Using a standard white bread recipe develop the dough and rest on the bench for 5 minutes.
(Make sure the dough is covered to avoid skinning).
Scale the dough into 350 gram pieces, mould dough and rest for 5 minutes.
Pin the dough out to a rectangle shape (approximately 20 centimetres in length by 30 centimetres in width).
Smear 80 grams of Barker’s Professional Savoury Filling onto the dough piece and spread out evenly.
Then sprinkle with 30 grams of grated cheese on top of the savoury filling (optional).
Roll up the dough tightly as for making a Chelsea bun or a jam roll.
Using a metal scraper cut the dough into half lengthways leaving one half uncut and still intact.
Slightly separate the two strands and plait by twisting each strand over each other to form a plait effect.
Cut the rest of the dough piece and repeat the plait.
Place in the prover for approximately 40 to 45 minutes.
Bake at 210°C for approximately 18 to 22 minutes or until golden brown in colour.
Remove from the oven and brush with olive oil.
Note: You can top with seeds or cheese after proving.