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In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
Stir in olive oil, garlic, herbs, salt, and 2½ cups of flour. Mix until a soft, shaggy dough forms. Gradually add remaining flour as needed.
Knead dough by hand or with a mixer for 6–8 minutes. Add parmesan halfway through kneading.
Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).
Punch down dough and divide into 3 equal parts. Roll into 14–16 inch ropes and braid. Tuck ends underneath and place on parchment-lined baking sheet.
Cover loosely and let rise again for 30–40 minutes.
Preheat oven to 375°F (190°C). Brush loaf with melted butter. Add optional toppings.
Bake 25–30 minutes until golden and fragrant. Let cool slightly before slicing.