DOUGH:

1 c. warm water
1 pkg. dry yeast
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 3/4 to 3 1/4 c. all-purpose flour

Stir water and yeast together in a large bowl and let stand until dissolved, 1 minute. Add the olive oil, salt, pepper and 2 cups of the flour. Beat vigorously until well blended, then add enough flour to make a manageable dough. Turn out onto a lightly floured surface, knead for a minute or two, then let rest for 10 minutes.

FILLING:

3/4 c. tomato paste
1/4 c. olive oil
3 cloves garlic, minced
1/2 tsp. salt
1 tsp. dried oregano, crumbled
1 c. Parmesan cheese (fresh, if possible)
1 1/2 tbsp. dried basil, crumbled

Combine all ingredients for filling and set aside.

Resume kneading the dough until smooth and elastic, adding only enough flour to keep it from getting sticky. Place in a greased bowl, cover, and let rise until double.

Punch down the dough and on a lightly floured surface roll it out to a rectangle, about 9x16 inches. Spread evenly with the tomato mixture. Roll the dough up, beginning with the short end, and pat it into a loaf shape. Place in a greased bread pan, cover, and let rise to the top of the pan. Bake in a preheated oven for 45 minutes to 50 minutes. Remove from pan and let cool on a rack.

NOTE: This sounds like a lot of work, but it is well worth it!