In a large bowl, whisk together the bread flour, kosher salt, and instant yeast.

Pour in the warm water and mix until a shaggy, sticky dough forms and no dry flour remains.

Drizzle olive oil over the dough, cover the bowl tightly, and let rest at room temperature for at least 2 hours (or overnight in the fridge for best results).

Turn the risen dough onto a generously floured surface and stretch it gently into a rough rectangle.

Sprinkle the cheddar cubes and shredded mozzarella evenly over the dough, then fold the edges into the center to enclose the cheese.

Shape the dough into a tight round ball (boule) and place it on a sheet of parchment paper.

Cover lightly and let the dough rise for a second time for 45 minutes to 1 hour.

While the dough rests, place a covered Dutch oven into the oven and preheat it to 450°F (230°C).

Score the top of the risen dough with a sharp knife and sprinkle with parmesan cheese and fresh herbs.

Carefully transfer the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 30 minutes.

Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.

Cool on a wire rack for at least 30-45 minutes before slicing.