With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes.
Add the three cheeses to the mixer and knead on low until much of the cheese adheres to the dough. If your dough seems too stiff to absorb any cheese, add water by the teaspoon. Transfer to a lightly floured surface and continue to knead by hand until well-combined; your dough should be springy and smooth.
Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.
Lightly grease a 14" to 15" covered stoneware baker or round covered baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet.
Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For one round loaf, shape it into a tight ball, and place in the round covered baker. Or, for two loaves, divide the dough in half, shape each half into a round or oval, and place both loaves on the prepared baking sheet.
Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, until noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.
Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf.
If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, until the bread is golden brown and a digital thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes.
Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool.
For extra-crispy crust, bake your bread on a stone or steel. Shape the two loaves as directed, and place each on a piece of parchment. Place a baking stone or steel in your oven and preheat to 425°F. When the loaves have risen spray them with water and use a lame or sharp knife to slash the top of each several times; trim the parchment close to the edge of the loaves, leaving about 1" of leeway for expansion. Use a peel to transfer the bread and parchment to the hot stone. Bake for 25 to 30 minutes, until deep golden brown and the center reads 190°F when measured with a digital thermometer. Remove from the oven and cool on a rack.
Replace the Pizza Dough Flavor and the grated Parmesan with 2 tablespoons (15g) Formaggio Italiano Cheese and Herb Blend mixed with 1 tablespoon water; incorporate this mixture when you knead in the other cheese (step 2). Or for even more cheese flavor, try swapping 1/4 cup (28g) of Better Cheddar Cheese Powder for the Pizza Dough Flavor in the ingredients list.
