In a mixing bowl, add warm water and yeast. Let sit for 5 min to activate yeast.
Add the rest of the dough ingredients to mixing bowl and mix together until dough is formed. Dough should be slightly sticky and soft.
Roll dough into a ball and place in a greased bowl. Cover the bowl with a cloth towel to let the dough proof for 45 minutes, or until dough has doubled in size.
On a floured surface, flatten the dough into a rectangle shape. Spread the cheese evenly across entire surface.
Drain the sun-dried tomatoes and cut into small slices. Cut up garlic cloves into thin slices and add to the sun-dried tomatoes. Then spread evenly across cheese topped dough. Then spoon pesto into two thin strips over dough. Add bacon. Sprinkle with dried tomato and basil.
Starting at the top long edge, start rolling dough evenly into a log. Shape log so that it's uniform, then pinch the seam closed.
With the seam side down, use kitchen shears to make a ¾ inch cut across top of dough log, starting ½ inch from the end and finishing ½ inch from the other side.
Form the dough log into an S shape. Then fold both ends underneath the middle so that you create a figure 8. Pinch the ends together.
Cover the dough once again with a towel and let proof for another 30 minutes. Then bake for 40 minutes at 350 degrees.