In a small bowl, combine 1 cup of warm water with 1 tablespoon of sugar. Sprinkle 2 teaspoons of active dry yeast over the water and let it sit for 5–7 minutes until frothy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 tablespoon of dried Italian seasoning.

Once your yeast mixture is frothy, pour it along with 2 tablespoons of olive oil into the bowl with the dry ingredients. Mix until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.

Shape the dough into a ball and place in a greased bowl. Cover and let it rise in a warm spot for about 1 hour.

After rising, punch down the dough and knead in 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese.

Shape the dough into a loaf and place it in a greased 9x5-inch baking pan. Cover and let rise for an additional 30 minutes.

Preheat the oven to 375°F (190°C) and brush the loaf with melted butter.

Bake for 30–35 minutes until golden brown. Check for doneness by tapping the bottom of the loaf.

Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.