In a large mixing bowl, whisk together 1 cup of warm water and 2 teaspoons of active dry yeast. Allow it to sit undisturbed for about 5 minutes until frothy.

Once frothy, add 3 cups of all-purpose flour, 1 teaspoon of sea salt, 2 tablespoons of olive oil, and a blend of Italian herbs. Stir until it forms a soft, slightly sticky dough.

Transfer the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl and cover with a towel. Let it rise in a warm area for about 1 hour until doubled in size.

Gently punch down the dough and fold in 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan. Shape into a round loaf.

Place the shaped loaf on a parchment-lined baking sheet, cover again, and allow to rise for an additional 30 minutes.

Preheat your oven to 375°F. Bake the bread for 25-30 minutes until golden brown and internal temperature reaches 190°F.

Let the bread cool on a wire rack for at least 10 minutes before slicing.