Combine all the dough ingredients in a large bowl or the bowl of a stand mixer. Mix and knead until a smooth, very soft dough is formed. The dough will be a little sticky.

Place the dough in a lightly greased bowl, cover and let rise for 60 minutes or until it's doubled in volume.

Gently deflate the dough. Roll it out into a 22"x8" rectangle. Spread with the cheese, tomatoes, garlic and basil.

Starting with the long edge, roll the dough into a log in the long way. Pinch the edges to seal. Place the log on a parchment lined baking sheet, seam side down.

Using a sharp knife or kitchen scissors, start ½" from one end and cut the log lengthwise down the center about 1" deep, to within ½" of the other end.

Form the log into a 'S' shape. Tuck both sides under the center of the 'S' to form a 'figure 8', pinch the ends together to seal.

Cover and let rise until doubled, about 60 minutes.

Preheat the oven for 350°F.

Bake the bread for 35~40 minutes or until the bread is golden brown.

Remove the bread from the oven and transfer to a wire rack to cool. Enjoy warm or at room temperature. Wrap tightly and store at room temperature for couple of days.