In a mixing bowl, combine 1 cup of warm water, 2¼ teaspoons of active dry yeast, and 1 tablespoon of granulated sugar. Allow to rest for about 5 minutes until frothy.

Gradually add 3 to 4 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil. Mix until a soft dough forms.

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover, and let rise for about 1 hour until doubled in size.

In a small bowl, mix together ½ cup melted butter, 4 cloves minced garlic, and 2 tablespoons chopped fresh parsley (if using).

Punch down the risen dough, divide it into equal squares, and dip each into the garlic butter mixture.

Layer the butter-soaked dough pieces in a greased loaf pan or bundt pan, staggering them for better texture.

Cover and allow to rise again in a warm place for about 30 minutes while preheating the oven to 350°F (175°C).

Bake for 35 minutes until golden brown and the cheese is bubbling. Tap for doneness.

Let cool in the pan for 5 minutes before transferring to a platter for serving.