In a large bowl, whisk warm water (110°F) with sugar.

Sprinkle the active dry yeast on top and let sit for 5 minutes until foamy.

Add olive oil, 3 cups of flour, and salt to the yeast mixture. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

If the dough is too sticky, add flour gradually only until tacky.

Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let rise in a warm place for about 1 hour until doubled.

While the dough rises, mix softened butter with minced garlic and the dried Italian herbs.

Punch down the risen dough and roll it into a 12×18 inch rectangle on a floured surface.

Spread the garlic-herb butter evenly over the dough and sprinkle mozzarella, parmesan, and chopped parsley on top.

Tightly roll the dough from the long side into a log and pinch the seam to seal.

Place seam-side down into a greased 9×5-inch loaf pan and cover. Let rise for 30–45 minutes until puffy.

Preheat the oven to 375°F.

Bake for 30–35 minutes, until golden brown and sounds hollow when tapped, with internal temperature around 190–200°F.

Let the loaf rest for 10 minutes in the pan before removing to a rack. Slice warm for the best melty-cheese experience.