Step 1: Make the Dough
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Stir in olive oil, salt, and flour. Mix until a soft dough forms.
Knead for 8–10 minutes by hand or with a mixer until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Prepare the Garlic Butter Coating
In a small bowl, whisk together melted butter, olive oil, minced garlic, chopped rosemary, salt, pepper, and parmesan (if using). Set aside.

Step 3: Shape the Dough
After the dough has risen, punch it down and divide it into small pieces (about 1½-inch balls).
You should get around 30–35 small pieces.

Step 4: Coat & Layer
Dip each dough ball into the garlic butter mixture, coating thoroughly.
Layer the coated dough balls into a greased loaf pan or bundt pan. Sprinkle a little parmesan and rosemary between layers if desired.

Step 5: Second Rise
Cover and let the assembled dough rise again for 30–40 minutes, until puffy.

Step 6: Bake
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes or until golden brown on top and cooked through.
If the top browns too quickly, tent loosely with foil halfway through baking.

Step 7: Cool & Serve
Let cool in the pan for 5–10 minutes, then invert or lift out carefully.
Garnish with fresh rosemary, sea salt, and parmesan if desired.
Serve warm and pull apart to enjoy!