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1
In a large bowl proof the yeast in 1 1/3 cups warm water for 5 minutes, or until the mixture is foamy.
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2
Stir in 3 1/2 cups of the flour, the salt, the rosemary, the pepper, the oil, the cheeses, and the bell peppers and stir the mixture until it is combined well.
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3
Knead the dough on a floured surface, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic, transfer it to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
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4
Punch down the dough, halve it, and shape each piece into a loaf, about 14 inches long.
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5
Transfer the loaves to a lightly oiled baking sheet and let them rise, covered with a kitchen towel, for 45 minutes, or until they are almost double in bulk.
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6
Bake the loaves in the middle of a preheated 450F.
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7
oven for 30 to 35 minutes, or until they are golden, transfer them to a rack, and let them cool.
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8
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened.
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9
(Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.)
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10
Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.
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11
Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
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12
(Wear rubber gloves when handling chilies.)
