Activate the yeast: Combine warm water and active dry yeast in a small bowl. Let it sit for 5-10 minutes until frothy.

Mix the dry ingredients: In a large mixing bowl, whisk together all-purpose flour, salt, and Italian herbs.

Combine wet and dry ingredients: Add the yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.

Knead the dough: On a floured surface, knead for 8-10 minutes until smooth and elastic.

Incorporate cheese: Flatten the dough and fold in shredded mozzarella and grated Parmesan.

Let it rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until it doubles in size.

Shape the bread: Form the dough into a round boule and place it on a parchment-lined baking sheet.

Final rise: Let the shaped dough rise for another 30-45 minutes until puffed up.

Preheat the oven: Set it to 425°F (220°C).

Score the bread: Make shallow slashes on the surface.

Bake: Place the bread in the oven and bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F (88°C).

Cool: Let it cool on a wire rack for at least 20 minutes before slicing.