1-First: dissolve 2 tablespoons granulated sugar and 2 ¼ teaspoons active dry yeast in 1 cup warm water (110 to 115°F) until it becomes foamy, which takes about 5 to 10 minutes.

2-Then, add this yeast mixture to 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon olive oil, mixing until a dough forms.

3-Knead the dough for 10 to 15 minutes by hand or 5 to 7 minutes with a mixer until it feels smooth and elastic.

4-After kneading, place the dough in a greased bowl and let it rise until doubled in size, about 1 hour.

5-For the garlic herb butter, combine ½ cup softened unsalted butter with 3 tablespoons chopped fresh parsley, 2 teaspoons minced garlic, and a pinch of salt in a bowl.

6-Once the dough has risen, divide it into two equal parts and let them rest for 5 minutes.

7-Roll each part into a 14×8-inch rectangle and spread 2 tablespoons of the garlic herb butter on each.

8-Sprinkle each with ½ cup finely shredded cheddar cheese, 2 tablespoons grated Parmesan cheese, and ground black pepper to taste.

9-Roll the rectangles into 14-inch logs, seal the edges, and slice almost through into 1-inch sections, keeping the bottoms connected.

10-Arrange the sections cut side up in greased 8-inch round cake pans to form rings.

11-Brush the remaining garlic butter on top, cover, and let rest for 15 to 20 minutes until slightly puffy.

12-Preheat your oven to 400°F and bake for 20 to 25 minutes until golden and the cheese bubbles.

13-Let the bread cool for 5 to 10 minutes before serving warm.