In a mixing bowl, combine 2 teaspoons of instant dry yeast, 1 tablespoon of granulated sugar, and 1 cup of warm water (100-110°F). Mix gently and let it sit for about 5 minutes until frothy.

Once the yeast is activated, stir in 1 teaspoon of salt, 1 tablespoon each of dried rosemary and dried basil, and 1 tablespoon of minced garlic.

Gradually add 2 cups of all-purpose flour and 1/2 cup of grated Parmesan cheese, mixing until a rough dough forms. Continue to add flour until the dough becomes smooth and slightly tacky.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until soft and elastic. Shape the dough into a ball.

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

Preheat your oven to 375°F (190°C) and brush a baking sheet with olive oil.

After the dough has risen, punch it down gently, divide into two portions, and shape each into a loaf. Let them rest for an additional 15-20 minutes.

Dot the tops of each loaf with melted butter and bake for 18-20 minutes until golden brown.

Allow the loaves to cool slightly on a wire rack, then slice and serve warm.