First things first, you’ll want to activate your yeast. In a bowl, mix the warm water (about 300ml) and yeast. Stir gently and let it sit for about 10 minutes. You'll notice bubbles forming—that’s a good sign! It means your yeast is happy and ready to work some magic.

In a large bowl, combine the strong white bread flour, dried oregano, and a pinch of red pepper flakes. Make a well in the center of the flour mix. This is where the fun begins. Slowly pour in the yeast mixture and a drizzle of olive oil.

Stir the mixture with a wooden spoon until it starts to come together. Now, it’s time to get your hands in there! Flour a surface, turn out your dough, and knead it for about 10 minutes. You'll want it smooth and elastic. If the dough is too sticky, don’t hesitate to add a bit more flour.

Once you have a beautiful dough, it’s time to incorporate those special ingredients. Before adding them, chop the olives, sun-dried tomatoes, and mozzarella into small pieces. Then, add them along with the Parmesan cheese, crushed garlic, and torn basil into the dough. Fold them in gently until well distributed.

Shape your dough into a ball. Lightly oil a bowl and place the dough inside, covering it with a damp cloth. Let it rise in a warm spot for about an hour. It should double in size—an exciting transformation!

Once the dough has risen, punch it down gently. Turn it out onto a floured surface and shape it into a loaf. Place it in a baking pan lined with parchment paper.

Let the loaf rise for another 30 minutes. Don’t rush this part. This second rise is crucial for the structure and texture of your bread.

Preheat your oven to 220°C (425°F). Once your loaf has risen, pop it in the oven. Bake for approximately 25-30 minutes until it’s golden brown and sounds hollow when tapped on the bottom.

Once out of the oven, let your bread cool on a wire rack. Patience is key here, but I can promise you, the aroma wafting through your home will drive you to slice into it sooner!