Servings: 1 small loaf

1 ¼ teas, active dry yeast 1 ¼ teas, active dry yeast
1 ½ teas olive oil  + extra for bowl and baking sheet 1 ½ teas olive oil  + extra for bowl and baking sheet
¾ cup plus 2 Tablspoons all purpose flour  + more for surface ¾ cup plus 2 Tablspoons all purpose flour  + more for surface
¼ teas salt ¼ teas salt
¼  teas. Pepper ¼  teas. Pepper
½ teas thyme ½ teas thyme
½ teas rosemary ½ teas rosemary
¼ cup grated parmesan ¼ cup grated parmesan
¼ cup provolone ¼ cup provolone

Pour ¼ cup + 2 Tablespoons warm water (110 to 115 degrees) into a medium size mixing bowl and sprinkle years over the water. Stir to blend. Let the yeast mixture stand until it just begins to bubble 5 minutes.
Then add the oil, flour salt pepper thyme and cheeses. Stir until the dough is well combined.
Knead on a floured surface until it is smooth and elastic 5 to 7 minutes. Add up to 3 or 4 more tablespoons of flour as needed to prevent sticking.
Lightly grease a medium sized mixing bowl with olive oil. Place the dough in it. And turn the dough to coat it with the oil.
Cover the bowl loosely wioth plastic wrap and let the dough rise in a warm, draft free place until it is double in bulk 1 ½ to 2 hours.
Punch down the dough on a lightly floured surface and shape it to form a loaf abut 4 inches long. Lightly oil a baking sheet and place the loaf on it. Cover the dough lightly with plastic wrap and let It rise in a warm draft free place unitl it is almost doubled in sbulk about 30 min.
While dough is rising place a rack in thecenter of the oven and preheat the oven to 400 degrees.
Bake loaf until golden about 25 minutes.