In a large mixing bowl, combine 1 cup of warm water (110°F) with sugar, then sprinkle the active dry yeast over the top. Let sit for 5–10 minutes until foamy.

Stir in 3 tablespoons of olive oil, minced garlic, mixed herbs, salt, and 2½ cups of all-purpose flour. Mix until a shaggy dough forms.

Transfer to a lightly floured surface and knead for 6–8 minutes, incorporating ½ cup of grated parmesan halfway until smooth and elastic.

Place dough in a greased bowl, cover with a towel, and let rise in a warm area for about 1 hour until doubled in size.

Punch down the dough, divide into three parts, roll into ropes, and braid them together. Pinch ends to secure.

Cover the braid loosely with a towel and let rise for another 30–40 minutes in a warm spot.

Preheat oven to 375°F (190°C) and brush the loaf with melted butter. Optionally sprinkle with herbs or additional parmesan.

Bake the bread for 25–30 minutes until golden brown and hollow-sounding when tapped on the bottom.

Cool on a wire rack for about 10 minutes before slicing.