In a small bowl, combine warm water (110°F/45°C) and sugar, stirring gently until sugar dissolves. Sprinkle the active dry yeast over the surface 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.

Once your yeast is activated, pour the yeast mixture and olive oil into the bowl with the dry ingredients, mixing until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

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

Punch down the dough gently and knead in the shredded mozzarella and grated Parmesan cheese until evenly mixed.

Shape the cheese-infused dough into a loaf, place in a greased loaf pan, cover with a towel, and let it rise for an additional 30 minutes.

During the last 10 minutes of the second rise, preheat your oven to 375°F (190°C).

Brush the loaf with melted butter and bake for 30-35 minutes until golden brown and sounds hollow when tapped.

After baking, let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.