Instructions

1. Combine the water, pumpkin and yogurt in a microwave safe bowl. Warm in the microwave for 30 second increments until the mixture is about 100°F, or slightly warmer than body temperature. Transfer the mixture to a bowl and add the yeast, honey, egg and salt. Mix on low speed to combine.
2. Add 1 cup of flour and mix to form a thick batter. Add the remaining flour, 1/2 cup at a time. Knead on medium-low speed until the dough is elastic, but still soft, about 10 minutes. The dough will cling to the hook and clear the sides of the bowl.
3. (If mixing by hand add flour until you can no longer stir with a spoon then turn the dough onto a floured surface and continue kneading.)
4. Transfer to an oiled bowl, turn 1x to coat the dough. Cover the bowl and allow the bread to rise until doubled in volume, about 1 hour. Brush a 9"x 5" loaf pan with olive oil. Line the pan with a strip of parchment paper then brush the paper with more olive oil.

Make the filling

1. Combine the garlic, sage, olive and cheese in a food processor. Process until it forms a thick paste

Assemble & Bake

1. Turn the dough out onto a lightly floured surface. Roll to a 16"x 16" square. If the dough starts pulling back let it rest for 5 minutes then continue rolling. Spread the filling over the dough. Use a pizza cutter or sharp knife to cut the rectangle into four 4" strips. Stack the strips, filling side up. Cut the stacked strips into 4 equal squares.
2. Arrange the stacks, standing up, in the pan, make sure a plain dough side (without the filling) is facing each end of the pan (see note). Cover the pan and let the dough rise for 1 hour, it should fill the pan.
3. Preheat the oven to 350°F. Bake the bread until it's well puffed and golden brown, and the temperature in the middle of the bread is 190°F-200°F, about 45 minutes.
4. Cool in the pan for 5 minutes, then use the parchment to lift the bread from the pan.
5. Serve warm.