In a mixing bowl, combine ¼ cup lukewarm water, ½ teaspoon instant yeast, and 1 cup bread flour. Stir and let sit for at least 1 hour or overnight.

Add ½ cup lukewarm water, another ½ teaspoon yeast, 2 tablespoons olive oil, and 1 ½ teaspoons salt to the poolish. Gradually mix in 2 ¾ cups bread flour until a shaggy dough forms.

Knead dough on medium speed for 7-8 minutes until smooth and elastic. Adjust with flour if too sticky.

Coat a bowl with olive oil, place the dough inside, cover, and let rise for about 1 hour until doubled in size.

Deflate dough, divide into two portions, and shape into logs. Rest for 10 minutes.

Brush dough tops with melted butter, sprinkle with garlic powder, Italian seasoning, and parmesan cheese. Let rise for another 30 minutes.

Preheat oven to 400°F with a pizza stone inside for at least 30 minutes.

Score the tops of loaves, slide onto preheated stone, and bake for 20-25 minutes until golden brown and internal temperature reaches 200°F.

Cool on a wire rack for at least 1 hour before slicing.