If you're using active dry yeast, dissolve it in warm water with a little sugar and let it sit for about 5–10 minutes until it gets foamy. If you're using instant yeast, you can skip the waiting and just mix it in with the dry ingredients.

In a large mixing bowl, combine the flour, salt, and Italian seasoning. Give it a quick stir to evenly distribute the herbs.

Add your yeast mixture (or just warm water if using instant yeast) and olive oil to the flour mixture. Stir everything together until it starts to come together into a sticky dough.

Knead the dough by hand on a lightly floured surface, or use a mixer with a dough hook. Keep going for about 8–10 minutes, until the dough is soft, smooth, and elastic.

Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and set it in a warm place. Let it rise for about an hour, or until it doubles in size.

Once the dough has risen, gently punch it down and flatten it slightly. Sprinkle the shredded cheese over the dough, then fold and roll it into a loaf shape.

Mix a bit of extra shredded cheese with some more Italian herbs, and roll the outside of the loaf in that mixture to coat it. This gives you that cheesy, herby crust.

Place the loaf on a baking sheet (or in a loaf pan), cover it loosely, and let it rise again for 30–40 minutes. It should puff up a bit.

Preheat your oven to 375°F (190°C). Bake the loaf for about 20–25 minutes.

About 5 minutes before it's done, open the oven, sprinkle some extra cheese on top, and finish baking until the cheese is melted and golden.

Once baked, remove the bread from the oven and let it cool for at least 10–15 minutes. Then slice it up and enjoy—it’s amazing warm!