Pour the warm water into a large bowl. Stir in the sugar and instant dry yeast. Let the mixture sit for about 5 minutes until foamy, indicating the yeast is activated.

Add salt, minced garlic, basil, oregano, and rosemary to the yeast mixture. Stir well. Mix in two cups of flour and the grated parmesan cheese until a sticky dough forms.

Transfer the dough to a lightly floured surface. Knead for 8–10 minutes, adding small amounts of flour as needed, until the dough becomes smooth, elastic, and soft.

Place the dough in a lightly oiled bowl and turn to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough gently. Divide it into two equal portions and shape each into a round loaf. Place on a greased baking sheet, leaving space between them.

Cover the loaves and let rise for 15–20 minutes. Preheat the oven to 375°F (190°C). Brush the loaves with melted butter. Bake for 18–20 minutes until golden brown and hollow-sounding when tapped. Cool slightly before slicing.