In a small bowl or cup, combine the warm water (105°F–115°F), active dry yeast, and sugar. Stir gently and let sit for 5 minutes until foamy—this blooming step ensures the yeast is alive and active. While waiting, measure out the flour and salt in a separate large mixing bowl. Once the yeast mixture is foamy, pour it into the flour and salt, then add the olive oil. Mix everything together until a shaggy dough forms, then knead by hand or with a stand mixer for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.

Lightly oil a clean bowl and place the kneaded dough inside, turning it to coat all sides. Cover with a damp cloth and let rise in a warm, draft-free place (like an oven with the light on) for about 1–1.5 hours, until the dough has roughly doubled in size. Punch down the risen dough gently to release excess gas, then shape it into a round or oval loaf. Place the shaped dough on an oiled baking sheet or parchment paper.

Using a sharp knife, score the top of the loaf with 2–3 diagonal slits about 1/4-inch deep. Cover loosely with a damp cloth and let rise again in a warm place for 30–45 minutes until the dough has puffed up and nearly doubled in volume. While the bread rises, prepare the garlic butter mixture in a small bowl by combining the softened butter, minced garlic, fresh parsley, dried dill, sea salt, garlic powder, and black pepper. I like to let the garlic butter sit for a few minutes so the flavors can meld together—it makes a huge difference in the final taste.

Preheat your oven to 375°F. Once the dough has finished its second rise, place it in the oven and bake for 20–25 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool for about 5 minutes—this brief cooling makes it easier to slice without squishing the bread.

Increase the oven temperature to 400°F. Slice the cooled bread horizontally or vertically, cutting about three-quarters of the way through (leaving the base intact so the loaf stays together as one piece). Generously spread the garlic butter mixture from Step 3 onto the cut surfaces and along the sides. Wrap the entire loaf in foil to keep it warm and moist, then place it back in the oven for 10–15 minutes until the butter is melted and the bread is heated through. I find that wrapping in foil prevents the crust from over-browning while ensuring the inside gets nice and warm.

Remove the foil-wrapped garlic bread from the oven and carefully unwrap it. Transfer to a serving plate or bread basket and serve immediately while the butter is still warm and aromatic. The bread will stay warm for several minutes, making it perfect for serving with pasta, soup, or as a standalone appetizer.