The scent is exquisite when it’s freshly baked! It always disappears quickly!

In a large mixing bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 375°F (190°C).
Punch down the dough and roll it out into a rectangle. Sprinkle the cheese, chives, and parsley evenly over the dough.
Roll the dough up tightly from the short end, pinching the seams to seal.
Place the rolled dough into a greased rectangular baking tin.
Cover and let it rise again for about 30 minutes.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Allow the bread to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

Variations & Tips
For a different flavor profile, try using rosemary and thyme instead of chives and parsley. You can also experiment with different types of cheese, such as Gruyere or mozzarella, for a unique taste. If you prefer a bit of heat, add a pinch of red pepper flakes to the dough. For a richer dough, substitute half of the water with milk. This bread can also be made into rolls by dividing the dough into smaller portions before the second rise.