Using an electric mixer, add all dough ingredients and mix on medium speed until smooth.

Transfer dough into a lightly oiled bowl; cover with plastic wrap and place in a warm spot for 60 minutes, or until dough has doubled in size. (Tip: I like using my oven when letting bread rise. Place covered bowl in oven with only the oven light on.)

Place dough on a floured cutting board or countertop; roll into a 22” x 10” rectangle. Spread mozzarella, Parmesan, sun-dried tomatoes, olives, garlic and basil across top of dough.

Starting with a long edge, roll dough into a tight log; pinch edges to seal. Place log seam-side down on a parchment-lined baking sheet.

Using a pair of kitchen scissors, cut a 1” deep slice lengthwise down center of dough, starting ½” from one edge and ending ½” before other edge. Keeping cut side up, shape dough into a large “S” shape. Tuck both edges under to create a “Figure 8” shape; pinch ends together to seal.

Cover dough lightly with plastic wrap and place in a warm location for 45 minutes, or until approximately doubled in size.

Preheat oven to 350°F.

Using a small bowl, whisk together all topping ingredients. Remove plastic wrap and brush top of bread with the olive oil mixture.

Bake for 38-40 minutes, tenting with foil after 20 minutes to prevent top from burning.