Start by activating the yeast. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.

In a large mixing bowl, add the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix everything until it forms a dough. If it's too sticky, add a little more flour, one tablespoon at a time.

Turn the dough out onto a floured surface and knead for about 8 minutes until it's smooth and elastic. It should feel soft and slightly tacky but not overly sticky.

Flatten the dough into a rectangle and sprinkle the cheese, parsley, thyme, and garlic powder over the top. Fold the dough over the filling, then knead again until the cheese and herbs are evenly incorporated.

Place the dough into an oiled bowl and cover with a kitchen towel. Allow it to rise in a warm spot for 1 hour or until it doubles in size.

Once the dough has risen, punch it down gently. Shape the dough into a loaf and place it into a greased 9x5-inch loaf pan. Let it rise for another 30 minutes.

Preheat your oven to 375°F (190°C). If you like a golden finish, brush the top with milk. Bake for 30-35 minutes or until the loaf sounds hollow when tapped on the bottom.

Remove the bread from the pan and let it cool on a wire rack. Slice and enjoy!