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

In a large mixing bowl, whisk together the flour, salt, and Italian herbs.

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

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

Flatten the dough and fold in the mozzarella and Parmesan cheeses.

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

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

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

Preheat the oven to 425°F (220°C).

Make shallow slashes on the surface of the dough.

Bake for 25-30 minutes until golden brown and the internal temperature hits 190°F (88°C).

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