Let’s get into the heart of the recipe. Follow these steps, and you’ll have a delightful loaf ready in no time:

1. In a large mixing bowl, combine the flour, yeast, sugar, salt, and dried Italian herbs.
2. Add the olive oil and warm water to the dry ingredients. Mix until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
4. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the risen dough and fold in the mozzarella and Parmesan cheeses, along with the fresh rosemary if using.
6. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
7. Let the loaf rise for another 30 minutes, then bake for 25-30 minutes, until the top is golden brown and the bread sounds hollow when tapped.
8. Allow the bread to cool on a wire rack before slicing. Enjoy the aroma that fills your kitchen while you wait!

One tip I learned from my abuela is to use your senses — not just measurements. Feel the dough, smell the herbs, and listen for that hollow sound when the bread is baked. These little details make all the difference.