Gently stir in the fruit, herbs and all but a handful of cheese so they are all coated in flour.
Make a well in the middle and pour in the yoghurt and honey if using.
Stir with a flat bladed knife until the mixture comes together.
Gently shape the dough into a round with your hands and place on a buttered baking tray. The dough is best handled as little as possible.
Flatten roughly to 4 cm (1 ½") thickness. Dust a little flour over the top to help prevent burning then scatter with the remaining cheese. Cut a cross using a sharp knife and bake at 200℃ (400℉, Gas 6) for 35 minutes when the bread should sound hollow when tapped underneath.
Produces one small loaf.Adapted from a session at River Cottage.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.