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In a bowl, combine one tablespoon of instant dry yeast and one tablespoon of sugar with one cup of warm water until dissolved.
Mix in one teaspoon of salt, two teaspoons of dried rosemary, one teaspoon of dried oregano, and one teaspoon of dried basil.
Add six cloves of minced garlic and one third cup of freshly grated parmesan cheese to the mixture.
Gradually stir in two cups of all-purpose flour, adding up to half a cup more if needed to create a soft dough.
Knead the dough until it becomes soft and pliable, but not sticky.
Place the dough in a lightly greased bowl, cover it, and allow it to rise for one hour until it has doubled in size.
Once risen, drizzle olive oil on a baking sheet.
Divide the dough into two equal portions and shape each into a loaf.
Position the loaves on the baking sheet, ensuring the bottoms are coated with olive oil.
Let the loaves rise for an additional 15 to 20 minutes while preheating the oven to 375 degrees Fahrenheit.
Before baking, place one tablespoon of butter on top of each loaf.
Bake in the preheated oven for 18 to 20 minutes.
After baking, transfer the loaves to a wire rack to cool.