In a mixing bowl, activate 2 teaspoons of fresh yeast in 1 cup of warm water (35–38°C) with 1 teaspoon of sugar. Let it sit for about 5–10 minutes, until foamy.

In a separate bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Slowly mix in the yeast mixture and 2 tablespoons of olive oil. Knead the dough for about 8-10 minutes, until smooth and elastic.

Once your dough is kneaded, place it in a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm area for 60–90 minutes, or until it doubles in size.

While the dough is rising, finely chop 2 small bulbs of garlic. In a medium bowl, mix the chopped garlic with 100g of softened butter, 2 tablespoons of grated Parmesan, and 2 tablespoons of finely chopped fresh parsley.

Preheat your oven to 180°C (350°F). Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 1/2 inch thick. Spread an even layer of garlic butter over the dough, then sprinkle 200g of grated mozzarella cheese on top.

Cut the dough into squares using a sharp knife or pizza cutter, stack them loosely in a greased loaf pan, or arrange them for a pull-apart effect on a baking sheet.

Cover the assembled Cheesy Pull-Apart Garlic Bread with a towel and allow it to rise for an additional 25–30 minutes.

Transfer the loaf pan to the preheated oven and bake for 25–30 minutes, or until the tops are golden brown and cheese is bubbling.

Once baked, you can brush the top with any remaining melted garlic butter and a sprinkle of fresh parsley. Let the Cheesy Pull-Apart Garlic Bread rest for 5 minutes before serving.