First Step: Prepare Oven and Loaf Pan. Preheat your oven to 180°C (350°F) on both fan and conventional settings. Lightly grease and line a 21 x 11 x 7 cm loaf pan with baking paper to prevent sticking.

Second Step: Make the Herb and Garlic Swirl. Combine finely chopped rosemary, parsley, dried oregano, dried thyme, crushed garlic cloves, extra virgin olive oil, and salt in a small bowl. Mix well until it has a dollop-like consistency suitable for layering.

Third Step: Mix Dry and Wet Ingredients Separately. In one bowl, whisk together the all-purpose flour, baking soda (or baking powder), and salt. In another bowl, whisk the yogurt, milk, eggs, melted butter, olive oil, and additional garlic until well combined.

Fourth Step: Combine Batter. Create a well in the dry ingredients and add the wet ingredients. Gently fold together until just combined. It’s normal and desirable to have a lumpy batter to achieve a soft crumb texture.

Fifth Step: Layer the Bread. Pour one-third of the batter into the loaf pan. Dollop one-third of the herb and garlic swirl over it, swirling gently with a knife. Press one-third of the thin cheese slices into the batter, letting some peek out. Repeat layering two more times, finishing with cheese on top.

Sixth Step: Bake the Loaf. Bake uncovered for 30 minutes until the top is golden brown. Cover loosely with foil to prevent over-browning, then bake another 20 minutes or until a skewer inserted in the center comes out clean, totaling approximately 50 minutes.

Final Step: Cool and Serve. Let the bread cool in the pan for 5 minutes before transferring to a wire rack. Allow it to cool at least 10 minutes before slicing. Serve warm with butter or alongside soups and meals.