In the bowl of a stand mixer add warm water, sugar and the active dry yeast. Let the yeast bloom for 5-10 minutes in the warm water to ensure it is active and bubbly.  

Add olive oil to the water, sugar and yeast. 

To the yeast mixture add all purpose flour and salt. Using a dough hook attachment or paddle attachment knead the dough for 5 minutes. 

Remove the dough to a large bowl and allow to rise for 15 minutes in a warm place. Optional: cover with plastic wrap or a kitchen towel to trap heat and make the dough rise faster. 

Split the dough in half on a lightly floured surface. Using a knife or bench scraper slice each half in to six pieces of dough. 

Roll each of the twelve dough pieces into either squares of dough or shape into circles. The shape you choose will determine the shape of your final pull apart bread form. For a more square uniform loaf, opt using squares of dough. I used circles to create mine. 

In a small bowl combine soft butter, fresh herbs and minced garlic to create a spreadable paste. 

Slather each circle or square of dough with the garlic herb butter mixture. 

Fold the dough in half to seal in the garlic butter mixture and place in a greased loaf pan.

Continue this process until your loaf pan is full. Let the bread rise another 15 minutes at room temperature. 

Place loaf pan in a COLD oven and set the oven to 400 degrees. Do not preheat the oven. Set a timer for 40 minutes. 

Optional: melt 2 tablespoons of butter in a small saucepan over medium heat. Reserve for topping the warm bread when it is done baking. 

When the bread is done and golden brown on top, remove from the oven and brush the warm bread with the melted butter and sprinkle extra parmesan and herbs across the top of the loaf.