Ingredients

• 1 cup warm water
• 3/4 cup warm milk (115 degrees)
• 6 Tbs. butter6 Tbs. sugar
• 3 tsp. salt
• 6 cups flour
• 2 Tbs. active dry yeast
• 2 Tbs. olive oil
• 6-9 slices provolone cheese
• 1 1/2 cups shredded mozzarella or Swiss cheese
• 1 1/2 Tbs. dried basil, divided
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. dried rosemary
• 1 1/2 tsp. dried thyme
• 2 cloves minced garlic
• 1/2 cup fresh Parmesan cheese, shredded

Preparation

In a bowl, combine the water and yeast. Allow to sit for 5 minutes. add remaining ingredients and knead well. Cover and let rest for 15 minutes. Knead for 1 minute. Cover and let rise for 30-45 minutes, until not quite doubled in size

Divide dough unti two roughly equal balls.



The dough at this point was rather plastic - not nearly as soft and...um...ROLL like as I was used to. Frankly, I was a bit worried at this point. But...I moved on!

Roll out one half into a 14 inch circle and place in the DO and press it up the sides just a little. 



Brush with 1 Tbs. olive oil. 



Cover with provolone...



...and mozzarella cheeses. 



(I can't believe I forgot the spices...therefore no picture!)Sprinkle cheeses with 1 Tbs. basil, the oregano, Rosemary, thyme an garlic. 

Roll out remaining dough into a 14" circle and lay on top of the cheese layer; pinch bottom and top layers together.   



Brush with remaining oil and sprinkle with Parmesan cheese and remaining basil. 



Bake at 400° using 2 rings on top and 1 ring on the bottom for 15-20 minutes or until slightly browned.

End result:







This bread, even without the herbs, was FANTASTIC! I am still having problems over-browning the bottoms, but it wasn't burnt today, and I'm happy with the results.