Sprinkle the yeast into 1 cup of the water in a bowl. Leave it sit for 5 minutes; stir to dissolve.
Mix the flour and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil. Mix in the flour from the sides. Stir in the reserved water, as needed, to form a soft, sticky dough.
Turn the dough out onto a lightly floured surface. Knead until the dough is smooth, silky & elastic, about 10 minutes.
Place the dough in a clean, oiled bowl and cover with a dish towel. Let the dough rise until doubled in size (about 1 1/2 to 2 hours). Punch dough down & form the dough into a ball (chafing, about 5 minutes). Let dough rest for 5 minutes.
Shape the dough into a 14" x 8" rectangle. Cover with a dish towel and let rise for 10 minutes.
TO MAKE THE FILLING AND TOPPING
Spread the cheeses, garlic, and basil leaves evenly over the dough. Roll the dough like a Swiss roll starting at one end of the shorter sides, but without rolling to tightly.
Place on an oiled baking sheet. Use a skewer or a carving fork to pierce several holes though the dough to the baking sheet. Sprinkle with the olive oil, salt, rosemary leaves, and pepper.
Bake in preheated oven, 400*, for 1 hour. Cool slightly then drizzle the remaining olive oil over the top.