In a medium bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5 minutes until frothy.

Mix in olive oil, followed by all-purpose flour and salt. Stir until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour until doubled.

Mix together softened butter, minced garlic, and dried Italian herb blend in a small bowl while dough rises.

Once dough has risen, punch it down, roll it out into a rectangle, spread herb butter, and sprinkle cheeses and parsley.

Roll the dough tightly from one long edge and place seam-side down in a greased loaf pan.

Cover the loaf pan and let it rise for 30-45 minutes until puffed up.

Preheat the oven to 375°F. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.