- In a large bowl, combine 1/2 cup of the warm water with the sugar and yeast. Let sit for 5 minutes.
- Add the remaining 1 cup of warm water, olive oil, salt and vinegar. Using an electric beater, beat on medium-low speed, gradually adding the flour until a dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 3-4 minutes or until smooth and elastic. The dough should be slightly sticky and slowly bounce back when poked.
- Place in an oiled bowl, turning to coat all sides of the dough in the oil. Cover and leave to rise in a warm place until doubled in size - about 1 to 1 1/2 hours.
- Preheat the oven to 200°C (180°C fan bake) and line a baking tin with baking paper.
- Gently punch the dough down and turn out on to a lightly floured counter top. Divide the dough into 2 pieces. Roll each piece into a rectangle about 20 x 30cm.
- Spread the passata evenly over the dough. Sprinkle with the mixed herbs and garlic powder before evenly layering the cheese, ham and vegetables.
- Firmly roll up into a log from one of the short sides. Cut each log into 8 even slices and arrange cut-side up in the tin, quite close together but not squashed.
- Bake for 25-30 minutes or until golden brown. Remove from oven and set aside to cool. Enjoy!