01 -
Combine 240ml warm water, 12.5g granulated sugar, and 2¼ teaspoons instant yeast in a large mixing bowl. Allow to stand for 5–10 minutes until a foamy layer appears on the surface, indicating yeast activation.
02 -
Incorporate 30ml olive oil, 5g fine sea salt, and 315g of the all-purpose flour into the yeast mixture. Mix thoroughly until a cohesive dough forms.
03 -
Transfer the dough to a lightly floured work surface. Knead for 6–8 minutes, gradually adding the remaining 60g of flour as necessary, until the dough is smooth and elastic.
04 -
Place the kneaded dough in a lightly greased bowl, turning once to coat. Cover the bowl and allow the dough to rise in a warm environment for approximately 1 hour, or until its volume has doubled.
05 -
Gently punch down the risen dough to release air. On a clean surface, knead in the 110g shredded mozzarella, 50g shredded Parmesan, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, and the optional ½ teaspoon crushed red pepper flakes until evenly distributed.
06 -
Shape the dough into a loaf and place it into a greased 23x13 cm (9x5 inch) loaf pan. Cover and allow to rise again for 30 minutes.
07 -
Preheat your oven to 190°C (375°F).
08 -
Bake the bread in the preheated oven for 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
09 -
Allow the bread to cool slightly in the pan before carefully removing it. Slice and serve warm.