Stir the warm water, sugar, and instant yeast in a large bowl until dissolved. Let sit briefly if using active dry yeast to ensure it bubbles; with instant yeast you can combine immediately with dry ingredients. Add salt, dried basil, oregano, rosemary, chopped garlic, and about half the parmesan, then stir in 2 cups of flour to make a shaggy dough.

Turn the dough out onto a lightly floured surface and knead 6–8 minutes by hand, or 4–6 minutes in a stand mixer with a dough hook, until smooth and elastic.

Punch down the risen dough, shape it into a round or oval loaf, and set it on an oiled baking sheet. Brush the top lightly with melted butter and sprinkle remaining parmesan across the surface. Cover loosely and let proof a second time for 20–30 minutes.

Preheat your oven to 400°F (205°C). Bake the loaf for 20–25 minutes until deep golden brown and the internal temperature reaches about 200°F (93°C). Brush with remaining melted butter after removing from the oven.