Activate the yeast: In a large bowl, mix warm water and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.

Make the dough: Stir in olive oil and salt. Add flour gradually, mixing until a soft, slightly sticky dough forms. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic.

First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–75 minutes, or until doubled in size.

Prep the coating: In a small bowl, mix melted butter, minced garlic, Parmesan, parsley, and red pepper flakes. Reserve 2 tablespoons for brushing on top later.

Shape the pieces: Punch down the dough and divide into 36–40 small balls (about 1-inch each). No need to be perfect—rustic is fine.

Coat and layer: Grease a loaf pan or bundt pan. Dip each dough ball in the garlic butter mixture and arrange them in layers in the pan. Sprinkle a little extra Parmesan between layers for more cheesy pull.

Second rise: Cover the pan and let the dough rise again for 25–35 minutes, until puffed and just reaching the pan’s top.

Bake: Preheat the oven to 350°F (175°C). Bake for 25–35 minutes, until the top is golden and the center registers around 190°F. If it browns too fast, tent with foil.

Finish and rest: Brush with the reserved garlic butter. Cool in the pan for 5–10 minutes, then release. Sprinkle extra Parmesan and parsley on top.

Serve warm: Pull apart and enjoy while soft and steamy. It’s fantastic with marinara, ranch, or a drizzle of olive oil.