In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.

Add olive oil and salt to the yeast mixture, then gradually mix in flour until a shaggy dough forms.

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

Shape the dough into a ball, place in an oiled bowl, cover, and let rise for about 1 hour until doubled in size.

Mix the garlic, parsley, rosemary, and cheese in a bowl for the filling.

Punch down the dough, roll it into a rectangle, and spread the filling evenly on top.

Roll the dough tightly into a log shape and place seam-side down in a greased loaf pan.

Cover the loaf pan and let rise in a warm area for 30-45 minutes until puffy.

Preheat the oven to 375°F. Bake the loaf for 25-30 minutes until golden brown and hollow-sounding.

Cool the loaf for 10 minutes in the pan, then transfer to a wire rack before slicing.