In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it stand for about 5 minutes until frothy.

Once frothy, add olive oil, all-purpose flour, and salt. Mix until a shaggy dough forms.

Transfer to a floured surface and knead for 6-8 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise in a warm area for about 1 hour.

Prepare herb butter by mixing softened butter with minced garlic and dried Italian herb blend.

After rising, punch down the dough, roll it into a rectangle, spread herb butter, then sprinkle cheeses and parsley.

Roll tightly into a log, seal seams, and place seam-side down in a greased loaf pan. Let rise for another 30-45 minutes.

Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown and hollow when tapped.