Preheat your oven to 375°F (190°C) and line a 5x10-inch loaf pan with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, whisk the milk and Greek yogurt until smooth, then combine with the dry ingredients to form a sticky dough.

In a small bowl, combine sun-dried tomatoes, garlic, Parmesan, and mozzarella.

Fold the sun-dried tomato mixture into the dough.

Transfer the dough to the loaf pan and level the top with a spatula.

Insert rosemary into the center of the dough and brush the top with milk.

Bake for approximately 50 minutes until golden brown; check doneness with a toothpick.

Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, slice and serve with olive oil or a bowl of soup.