Prepare the Dough:

In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-7 minutes until frothy.

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.

Prepare the Filling:

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

Add diced bell pepper, shredded carrots, and spinach (if using). Cook for 2-3 minutes until softened.

Stir in cooked chicken, salt, and black pepper. Cook for another minute, then let cool.

Once cooled, mix in shredded cheese.

Assemble the Bread:

Preheat oven to 375°F (190°C).

Punch down the dough and roll it into a large rectangle on a floured surface.

Spread the chicken and veggie mixture evenly over the dough, leaving a 1-inch border.

Roll the dough tightly into a log, sealing the edges to keep the filling inside.

Place the rolled bread on a parchment-lined baking sheet, seam side down.

Add the Topping:

Brush the top of the bread with beaten egg for a golden finish.

Sprinkle sesame seeds or Italian herbs on top if desired.

Bake the Bread:

Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Allow to cool slightly before slicing.

Serve:

Slice into thick pieces and enjoy warm as a meal, snack, or appetizer. Pair with marinara sauce or a fresh salad for a complete dish.