In a large bowl, combine 1 cup warm water (about 110°F), 1 tablespoon sugar, and 2 1/4 teaspoons active dry yeast. Stir gently and let sit for 5 minutes until foamy and fragrant.

Once the yeast is foamy, add 2 tablespoons olive oil, 1 teaspoon salt, and 1 tablespoon Italian seasoning. Stir to incorporate.

Gradually add 3 cups all-purpose flour, stirring until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise for about 1 hour until doubled in size.

Preheat your oven to 375°F (190°C).

Punch down the risen dough gently and shape it into a loaf or divide into rolls.

Place the shaped dough on a parchment-lined baking sheet.

Sprinkle 1 cup shredded mozzarella and 1/2 cup shredded Parmesan over the top.

Let the loaf rise another 20 minutes.

Bake for 20-25 minutes until golden brown and cheese is melted and toasted.

Remove from oven and brush with 1 tablespoon melted butter.

Allow to cool slightly on a rack before slicing.