1. In a large bowl, combine the flour, sugar, yeast, and salt. Stir to mix well.
2. Add in the warm water and olive oil, stirring until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan.
6. In a small bowl, combine melted butter, minced garlic, parsley, and Italian seasoning (if using).
7. Once the dough has risen, punch it down and roll it out into a rectangle about 12×18 inches.
8. Brush the garlic butter mixture over the entire surface of the dough, then sprinkle generously with Parmesan cheese.
9. Cut the dough into six strips lengthwise, stack them, then cut into six equal stacks.
10. Place the stacks, cut side up, into the prepared loaf pan. Cover and let rise for another 30 minutes.
11. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
12. Allow the bread to cool slightly in the pan before serving warm.

Just like my early days of learning from kitchen mishaps, don’t fret if the bread isn’t perfectly shaped. The beauty of this recipe is that it’s wonderfully rustic and forgiving.