In a small bowl, combine warm water and sugar, stirring to dissolve. Sprinkle in the active dry yeast and let it sit for 5–7 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour, salt, garlic powder, and dried Italian seasoning.

Pour the activated yeast mixture and olive oil into the dry flour mixture. Stir until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic.

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

After rising, punch down the dough and knead in the shredded mozzarella and grated Parmesan until even.

Shape the dough into a log, place in a greased loaf pan, cover, and let rise for another 30 minutes.

Preheat oven to 375°F (190°C). Brush the top of the loaf with melted butter and bake for 30–35 minutes.

Let it cool for 10 minutes before slicing.