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1
In a large mixing bowl, whisk the eggs well.
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2
Add the flour, and mix until well combined.
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3
In another medium bowl, mix together all the herbs (fresh, the combination of parsley, thyme, oregano, basil, sage and rosemary, choose a few kinds of these fresh herbs, or use 2 tablespoons of dried), olive oil and white wine until well blended.
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4
Set aside.
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5
Add two cheeses into flour-egg mixture.
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6
Pour the herb-oil mixture in, and stir until well mixed.
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7
Sprinkle the yeast over.
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8
Add the chili peppers if using and cherry tomatoes, and stir until evenly distributed.
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9
Cover with a plastic wrap or clean kitchen towel.
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10
Allow to sit at a warm place for about 1 hour, the dough will not rise too much, just let the flavor marry altogether.
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11
Preheat the oven to 400F (200C).
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12
Place the batter into a well butter and floured spring-form pan.
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13
(We used a bundt cake pan, and the bottom of the bread was a little bit stuck; so definitely not recommend to use bundt cake pan)
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14
Put it into the preheated oven, lower the oven temperature to 325F (160C) right away.
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15
Bake for about 40 to 45 minutes, until a wooden stick inserted comes out almost clean.
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16
Transfer the bread onto a wire rack, and let cool in the pan for about 5 minutes.
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17
Remove from the pan, and place on the wire rack to let cool to room temperature.
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18
Serve or store in an air-tight container into the frige up to 2 to 3 days.
