Dough

1. In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it stand for 5 minutes until foamy.
2. Add the flour and salt to the yeast mixture. Knead with the dough hook attachment for about 5 minutes. The dough should be slightly sticky but not wet. If it’s too wet, add 2 tbsp of flour and knead in.
3. Shape the dough into a ball and dust with 2 tbsp of flour. Cover the bowl with a damp tea towel and let the dough rise in a warm spot for 1 hour, until doubled in size.
4. Turn the risen dough onto a floured surface. Fold the edges into the centre, then place it back into a floured bowl, seam side down. Dust with more flour. Cover with the tea towel and let rise for another 30 minutes.

Garlic Butter

1. In a small bowl, mix together the softened butter, minced garlic, parsley, oregano, and kosher salt.

Assembly

1. Punch down the risen dough and flatten it to roughly 1/2-inch thickness on a clean flat surface.
2. Spread the garlic butter mixture evenly over the dough and sprinkle the shredded mozzarella cheese on top.
3. Cut the dough into squares and layer them into a greased 9×5-inch loaf pan, stacking the squares on top of each other.
4. Cover the loaf pan with a clean cloth and let the dough rise again for about 30 minutes.

Bake

1. Bake in a 175°C preheated oven for 30 minutes, or until the bread is golden brown and cooked through.
2. Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
3. Enjoy!