Activate the Yeast
Pour 5 tablespoons of the measured warm water into a small bowl. Add the sugar and active dry yeast, then stir gently. Let the mixture rest for about 10 minutes, until it becomes foamy and bubbly.Mix the Dough
Place the flour and salt in a large mixing bowl and stir to combine. Add the olive oil, activated yeast mixture, and the remaining warm water. Mix until a soft dough begins to form.Knead and Let the Dough Rise
Knead the dough in the bowl or on a lightly floured work surface for about 5 minutes, until smooth and elastic. The dough should remain soft and may feel slightly tacky.Place the dough in a lightly oiled bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 30 minutes.Prepare the Garlic and Herb Topping
While the dough is rising, combine the olive oil, minced garlic, chopped parsley, scallion greens, and dill in a small bowl. Stir well and set aside so the flavors can blend.Shape and Cut the Dough
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.Transfer the risen dough directly onto the prepared baking sheet. Use your hands to stretch it into a large round or oval shape. A rolling pin can also be used if preferred.Use a pizza cutter or sharp knife to cut the dough into approximately 30 squares.Add the Topping and Cheese
Brush the garlic and herb oil generously over the entire surface of the dough, allowing some of the mixture to reach the cuts between the squares. Sprinkle the shredded cheese evenly over the top.Bake
Bake for about 20 minutes, or until the bread is fully baked, the edges are lightly golden, and the cheese has melted.Remove the baking sheet from the oven and allow the garlic bread to cool for a few minutes. Separate the squares along the precut lines and serve warm.
