sauce down the center third of dough, lengthwise. Dot with olives, mozzarella and Garlic-and-Herb Cheese. Top with ham strips and sprinkle with peppers and sun-dried tomatoes. TO ENCASE FILLING, cut the unfilled dough diagonally on each side to 3 cm strips down the length of each side of the dough. Criss-cross the strips, bringing one strip over the center from one side, then a strip from the other, until the length of the filling is encased with the overlapping strips. Let double, uncovered, in a warm place for half hour. Preheat oven to 200ºC . Combine egg and water and brush the glaze on the loaf. Bake until done, about 25 minutes. Remove from pan and cool on wire rack before slicing. Serve warm or at room temperature. HOMEMADE GARLIC AND HERB CHEESE: Blend the cream cheese, butter and garlic in a food processor until smooth. Add the herbs and combine. Salt and pepper to taste. Can be made one week ahead, covered tightly, and refrigerated. Makes about 2.5 to 3 cups.