In a large mixing bowl, combine warm water, sugar, and active dry yeast and let sit until frothy.

Add olive oil and salt, then gradually whisk in the all-purpose flour until a slightly tacky dough forms.

Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover, and let rise in a warm area for about 1 hour.

Mix garlic, parsley, rosemary, and shredded cheese in a separate bowl until well blended.

Once the dough has risen, roll it out into a rectangle, spread the filling, and roll tightly into a log.

Place the rolled dough seam-side down in a greased loaf pan, cover, and let rise for 30–45 minutes.

Preheat your oven to 375°F (190°C) and bake for 25–30 minutes until golden brown.

Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.