In a small bowl, combine 1 cup of warm water with 1 tablespoon of granulated sugar and 2 teaspoons of active dry yeast. Let it sit for 5-10 minutes until frothy.

In a large bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Pour in the yeast mixture and 2 tablespoons of olive oil, then mix with a wooden spoon until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a towel and let rise for 1 to 1.5 hours.

Prepare the filling by mixing together 8 ounces of softened cream cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan with fresh herbs and spices.

Once risen, roll the dough out into a rectangle approximately 12x18 inches.

Spread the cheesy filling evenly over the rolled dough.

Roll the dough into a log tightly, cut in half lengthwise, and twist the two strands together.

Place the twisted loaf onto a parchment-lined baking sheet and pinch the ends.

Prepare an egg wash and brush it over the loaf, then bake in a preheated oven at 375°F for 25-30 minutes.

Let cool on a wire rack before slicing.