In a large bowl or the bowl of a stand mixer, combine the warm water (ensure it's between 40°C-46°C or 105°F-115°F) and granulated sugar. Sprinkle the active dry yeast over the mixture. Let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active and ready to use. If it doesn't foam, your yeast may be old or the water was too hot/cold, and you'll need to start again.

Add the salt, olive oil, and approximately 400g (3 cups) of the all-purpose flour to the yeast mixture. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until just combined.

Gradually add the remaining 100g (¾ cup) of flour, a little at a time, until the dough starts to pull away from the sides of the bowl and becomes slightly sticky but manageable. Continue to knead for 8-10 minutes on medium speed in a stand mixer, or 10-12 minutes by hand on a lightly floured surface. The dough should be smooth, elastic, and slightly tacky.

Lightly grease a clean large bowl with olive oil. Place the kneaded dough into the bowl, turning it once to coat the entire surface with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

While the dough is rising, prepare the filling. In a small bowl, combine the melted unsalted butter, finely chopped fresh rosemary, grated Parmesan cheese, garlic powder, and black pepper. Stir well to combine.

Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 30cm x 40cm (12 x 16 inches) and about 0.6cm (¼ inch) thick. Ensure the edges are relatively even.

Spread the rosemary-Parmesan butter mixture evenly over the entire surface of the rolled-out dough, going all the way to the edges. This ensures every bite is flavorful.

Starting from one of the longer sides (the 40cm or 16-inch side), tightly roll up the dough into a log. Pinch the seam to seal it.

Using a sharp knife or a bench scraper, cut the dough log in half lengthwise. You should have two long strips of dough with the filling exposed.

Gently twist the two halves together, keeping the cut sides facing upwards, to create a twisted rope. This will distribute the filling throughout the bread.

Carefully shape the twisted dough into a wreath. Form a circle and pinch the ends together to seal. Place the wreath onto a baking sheet lined with parchment paper.

Cover the wreath loosely with plastic wrap or a clean kitchen towel and let it rise again in a warm place for 30-45 minutes, or until visibly puffy. Preheat your oven to 190°C (375°F) during the last 15 minutes of rising time.

Once the wreath has puffed up and the oven is preheated, bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool on the baking sheet for about 10-15 minutes before serving. This allows the bread to set slightly.

Serve warm. To pull apart, guests can simply grab a section of the wreath. It's best enjoyed the day it's made.