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1
In a small bowl, combine the yeast and sugar with the warm water and let stand until foamy, 5 to 10 minutes.
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2
In a large bowl, combine the salt, garlic, oregano, crushed red pepper, and 2 cups of the flour.
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3
Add the yeast mixture and stir to combine well.
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4
Add 1 cup of the remaining flour and work the dough with your hands to form a smooth, wet dough.
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5
Add the cheeses and work into the dough.
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6
Add the remaining flour in 1/2 cup increments, working with your hands to form a manageable dough that is slightly wet but yet dry enough that it does not stick to your fingers.
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7
You may not need all of the flour.
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8
Knead the dough until smooth, about 3 minutes.
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9
Lightly oil a large, clean bowl with 1 tablespoon of the olive oil.
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10
Place the dough in the bowl, turning to coat.
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11
Cover with plastic wrap or a damp clean kitchen towel and set aside to rise in a warm, draft-free area until doubled in size, about 1 hour.
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12
Punch the dough down and divide into 2 equal portions.
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13
Shape each portion into a round loaf.
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14
Place on a greased baking sheet.
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15
Coarsely chop half of the anchovies and, with your finger, poke an equal number of 1-inch deep holes into each loaf and place some of the chopped anchovies inside each hole.
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16
Drizzle each loaf with 1 tablespoon of the olive oil.
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17
Cover the loaves loosely with plastic wrap and set aside in a warm, draft-free area to rise until doubled in size again, about 1 hour.
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18
Preheat the oven to 350 degrees F. Divide the remaining whole anchovy fillets between the tops of the 2 loaves in a decorative manner and drizzle each loaf with half of the remaining olive oil.
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19
Bake for 30 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped.
