Activate Yeast: In a large mixing bowl, combine 1 cup of warm water (110°F), 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Stir gently and let it sit for about 5 minutes or until frothy.

Mix Dough: Once the yeast has activated, add 2 tablespoons of olive oil, 3 cups of all-purpose flour, and 1 teaspoon of salt to the mixture. Mix until a shaggy dough forms.

Knead Dough: Turn the shaggy dough onto a floured surface and knead for about 6 to 8 minutes until smooth and elastic.

First Rise: Transfer the kneaded dough to a lightly oiled bowl, cover with a towel and let it rise for about 1 hour.

Prepare Filling: Mix 4 tablespoons of softened butter, 3 cloves of minced garlic, 2 teaspoons of dried Italian herb blend, and 1 teaspoon of red pepper flakes.

Shape & Fill: Punch down the dough, roll it out into a rectangle, spread the herb butter, and sprinkle with mozzarella and parmesan.

Form Loaf: Roll the dough tightly into a log shape and place it seam-side down in a greased loaf pan. Let it rise for another 30 to 45 minutes.

Bake: Preheat the oven to 375°F. Bake the loaf for 30 to 35 minutes until golden brown.

Cool & Slice: Let the bread cool in the pan for 10 minutes before transferring to a wire rack.