Combine the warm water, yeast, sugar and finely chopped rosemary, basil and crushed garlic. Leave for 10 to 15 minutes until starting to foam.
Put flour and salt into mixing bowl, make a well in the centre then pour in the yeast water and knead by hand or mixer for 15 minutes.
Chop mushrooms, onion and sun dried tomatoes, but not too finely (leave a few slices of each for the top) then add to dough and mix for a minute or 2 to combine, then leave to rise for an hour in an oiled bowl covered with oiled cling film.
Preheat the oven to 190 C / Gas 5.
Transfer the dough to a large, oiled loaf tin. Cut cheese into 1cm square chunks and push them into mixture (leave a few for the top). Leave to rise again for 30 minutes or so. Put remainder of cheese, onion, mushrooms and sun dried tomatoes on top.
Bake in the preheated oven for 25 minutes or until risen and golden brown. Remove from the oven and serve warm, or allow to cool completely before slicing and serving.