In a large bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.

Stir in the olive oil, salt, garlic powder, and half of the Italian seasoning.

Gradually add bread flour, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

During the last minute of kneading, fold in half of the mozzarella and half of the parmesan cheese.

Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.

Punch down dough, shape into a round boule, and place on parchment paper. Cover and let rise again for 45-60 minutes.

Preheat oven to 425°F (220°C). If using a Dutch oven, preheat it inside the oven.

Score the top of the loaf, brush lightly with water, and top with the remaining cheese and Italian seasoning.

Bake covered in the Dutch oven for 25 minutes. Remove the lid and bake for another 15-20 minutes until crust is golden brown and cheese is bubbly.

Cool completely on a wire rack before slicing and serving.