Activate the Yeast: In a small bowl or jug, whisk together the 300ml of lukewarm water, the sachet of yeast, and the caster sugar. Set it aside for 5-10 minutes until it becomes frothy and bubbly on top. This shows your yeast is active.

Combine Dry Ingredients: In the large bowl of a stand mixer fitted with a dough hook (or just a large mixing bowl), combine the 500g of bread flour, salt, dried oregano, basil, and garlic powder. Give it a quick mix to distribute everything evenly.

Form the Dough: Pour the activated yeast mixture and the 2 tbsp of olive oil into the flour mixture. Mix on a low speed until a shaggy dough comes together. If mixing by hand, use a wooden spoon or spatula.

Knead the Dough: Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, tip the dough onto a lightly floured surface and knead for a solid 10-12 minutes. What works best for me is setting a timer to ensure I knead for long enough.

First Prove: Lightly oil a clean, large bowl. Shape the dough into a ball, place it in the bowl, and turn it over to coat lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for about 1 hour, or until doubled in size.

Incorporate Cheese: Once risen, tip the dough onto a lightly floured surface and gently press it down to knock out the air. Scatter over about three-quarters of the grated mozzarella and Parmesan. Gently knead for a minute or two, just enough to distribute the cheese throughout the dough.

Shape and Second Prove: Shape the dough into your desired loaf shape – a round boule or an oval batard both work well. Place it on a baking tray lined with parchment paper. Cover loosely with oiled cling film and leave to prove again for 30-45 minutes, until it has visibly puffed up. Meanwhile, preheat your oven to 200°C (180°C fan).

Bake the Loaf: Just before baking, brush the top of the loaf with a little milk or beaten egg (if using) and sprinkle over the remaining cheese. Bake for 25-30 minutes, until the loaf is a deep golden brown and sounds hollow when you tap the bottom.

Cool Down: Transfer the finished loaf to a wire rack to cool completely before slicing. This is a crucial step as it allows the crumb to set properly.