Dissolve yeast in 325 ml of lukewarm water. Add the baking mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 30 minutes. Meanwhile grate cheese roughly. Cut ham into wide strips. Pluck basil leaves from the stalks, wash and pat dry. Roll out the dough into a rectangle (25x30 cm) on a floured work surface.
Spread ham, basil and cheese on top. Wrap one third of the dough from the long side towards the middle, wrap the opposite third of the dough in the opposite direction and press the ends together. Cover and leave to rise for about 45 minutes. Place the bread on a baking tray lined with baking paper. Dust with flour and sprinkle with thyme leaves. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes