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1
Combine the flour, sugar, salt, and yeast in a large bowl.
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2
Make a well in the center and add 1 cup tepid water and the oil.
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3
Stir to make a soft dough.
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4
Knead on a lightly floured work surface, adding more flour as needed, about 8 minutes, until smooth and elastic.
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5
Place in an oiled bowl and turn to coat.
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6
Cover with plastic wrap.
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7
Let stand in a warm place until doubled, about 1 hour.
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8
Lightly oil a baking sheet.
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9
Punch down the dough.
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10
Transfer to a lightly oiled work surface and roll into a 14 x 9in (35 x 23cm) rectangle.
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11
Combine the mozzarella, scallions, basil, and garlic.
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12
Spread the mixture over the dough, leaving a 1in (5cm) border along all sides.
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13
Starting from a short end, roll up tightly.
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14
Pinch the seams closed.
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15
Place the loaf, seam side down, on the baking sheet.
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16
Cover loosely with oiled plastic wrap.
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17
Let stand in a warm place about 45 minutes, until doubled.
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18
Preheat the oven to 400F (200C).
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19
Bake for about 40 minutes, or until golden and the loaf sounds hollow when tapped on the underside.
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20
Transfer to a wire rack, brush the top with melted butter, and let cool completely.
