Heat the water in a small pot (not too hot).

Empty a little of the tepid water in a small bowl to which you add the yeast and the 1/2 tsp of sugar and after you stir well to dissolve wait for a couple of minutes for the yeast to rise.

Place the rest of the water in the bowl that you will use for the rest of the recipe and add the salt and oil to it.

Then add the flour little by little as well as the yeast that has risen, mixing constantly and trying to make a dough that is very very soft and sticks to your hands.

Set it aside covered to rise for about half to three quarters of an hour.

When it is ready empty the dough into two loaf pans or a round baking tray (of medium size) which you have previously brushed with a little oil and add 2/3 of the cheeses. Fold the dough over the cheese and spread it back in the baking tray or the loaf pans..

Sprinkle the top with the rest of the cheese and bake in a preheated oven at 230°C for about 30-35 minutes or until golden brown.