Put the flour, olive oil and salt into a large bowl and rub the mix together.

Dilute the yeast in a little warm water and add to the bowl.

Slowly add water, mixing with your hand as you do, until all the flour has been incorporated and your dough feels soft to the touch.

Tip the dough out onto a lightly floured surface and knead for 6 minutes until you have a pliable dough.

Put back in the bowl and leave to rise for 2 hours.

Line a baking tray.

Tip the dough out onto your floured surface and, using your hands, shape into a mini baguette, then place on the baking tray.

Coat the top with wholemeal flour and make several slashes in the dough lengthways down the middle.

Push the Brie and basil into the grooves, then rest the dough for 2 hours.

Preheat the oven to 200°C/400°F/gas mark 6.

Bake the bread for 20 minutes until golden brown, then transfer to a wire rack to cool.