Pour the warm water into a large mixing bowl. Add the sugar and active dry yeast, stir gently, and let stand for 5–10 minutes until the surface looks foamy.

Add the flour, salt, and melted butter. Stir until a rough dough begins to form.

Transfer the dough to a lightly floured surface and knead for about 8 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl. Cover with a clean kitchen towel and leave it in a warm, draft-free place until doubled in size, about 1 hour.

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round baking pan or similar baking dish.

Transfer the risen dough to a lightly floured surface and gently roll it into an approximately 12x16-inch rectangle.

Brush the surface with 2 tablespoons olive oil.

In a small bowl, combine the minced garlic, chopped rosemary, black pepper, optional garlic powder, and remaining olive oil.

Spread the rosemary-garlic mixture evenly over the dough, reaching close to the edges so every piece has plenty of flavor.

Cut the seasoned dough into 12 approximately equal squares.

Stack the squares and divide the stack into smaller sections as needed to fit your baking pan. Arrange them upright or slightly overlapping so the layers remain visible and can easily be pulled apart after baking.

Cover loosely and allow the Rosemary Garlic Pull Apart Bread to rise for another 20 minutes.

Bake for 25–30 minutes, until the top is deeply golden and the center is baked through.

Allow the bread to cool in the pan for about 10 minutes.

Garnish with fresh rosemary sprigs and serve warm.