In a small bowl, combine warm water and sugar. Sprinkle yeast over the water and let it sit for 5–7 minutes until frothy.

In a large mixing bowl, whisk together flour, salt, garlic powder, and Italian seasoning.

Once the yeast mixture is foamy, add it to the dry ingredients along with olive oil. Mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.

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

Gently punch down the dough and knead in mozzarella and Parmesan until evenly distributed.

Shape the dough into a loaf and place it in a greased loaf pan. Cover and let it rise for another 30 minutes.

Preheat the oven to 375°F (190°C). Brush the top of the loaf with melted butter before baking.

Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.