Using the bowl for an electric mixer, add sugar, yeast and water; stir until well combined. Let mixture sit for 5 minutes.

Add semolina flour, olive oil and salt; mix on low speed until mixture comes together into a dough.

Increase speed to medium-low and mix for 3-4 minutes.

Transfer dough into a clean bowl, cover with plastic wrap and let stand at room temperature for 2 hours.

Add tomato sauce, sugar, Italian seasonings, salt and pepper; stir until well combined. Bring mixture to a simmer and cook, stirring occasionally, for 10 minutes. Remove from heat and stir in basil leaves; set sauce aside.

Preheat oven to 450°F.

Line a 9”x5” loaf pan with parchment paper; set pan aside.

Transfer dough onto a well-floured surface. Roll dough into a 26”x18” rectangle. (Note: Dough will be very thin.)

With one of the longer sides facing you, imagine the dough is divided into 3 long rectangles. Spread half of the sauce down the middle third of the dough. Sprinkle half of the ricotta, caciocavallo and provolone cheeses on top of the sauce. Finally, sprinkle half of the spinach on top of the cheeses.

Fold the top and bottom thirds of the dough over so that they overlap in the center.

Spread the remaining sauce over the left two-thirds of the dough. Sprinkle remaining cheeses and spinach on top of the sauce.

Fold the right third of the dough (unsauced portion) back on top of the sauce. Fold the left third of the dough (sauced) on top. Finally fold the entire dough in half crosswise and place into prepared loaf pan.

Using a small bowl, combine olive oil and Italian seasonings. Brush this mixture on top of the dough.

Bake for 60 minutes. (Tip: Tent the top with foil after 40 minutes to prevent burning.)

Remove the bread from the oven and place inverted onto a cooling rack. Remove the loaf pan and parchment paper. Let cool upside-down for 15 minutes. Flip bread over and let cool for at least 15 more minutes before slicing.