You can use Instant Yeast instead of Active Dry Yeast. Use 1 3/4 tsp (US, AUS), 1 1/2 tsp (UK), 5 1/4 g, 1/5 oz.
To make this using Instant Yeast, skip step 1 and just add the Instant Yeast to the flour. Also, halve the dough rising times in steps 3 and 10.
2. Bread made using ordinary flour instead of bread flour tastes sort of "yeasty". It isn't pleasant. Bread flour can be purchased at supermarkets and costs only a bit more than plain flour.
Note also that there is little difference between US and AUS cup measures. i.e. 1 US cup = 0.95 AUS cup which is close enough for this recipe to work. I made this using both US and AUS measurements and didn't notice a difference at all.
3. I like to use provolone cheese because it has melting qualities similar to mozzarella but has more flavour. Make sure you get Provolone Piccante (which feels like Monterey Jack, swiss cheese) not Provolone Dolce (which is hard like parmesan).
4. In winter, I turn the oven on for 2 minutes, then turn it off. I use this as the "warm place" for the yeast-water mixture to froth and for the bread to rise. I have also been known to use my dryer :) Just turn it on very briefly, then place the dough in it!
5. If it's a deep bowl, just cover with a clean tea towel. If it's shallow, cover loosely with cling wrap lightly sprayed with oil.
6. For the second rise, it won't double in size because of the filling weighing down the bottom half of the dough.
7. I was pleasantly surprised by the nutrition analysis. I was sure it would be MUCH higher in calories!