In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes, until it becomes frothy.

In a large mixing bowl, whisk together all-purpose flour and salt until well combined. Ensure there are no lumps.

Pour the yeast mixture and olive oil into the flour mixture. Mix until a shaggy dough forms, about 2-3 minutes.

Turn the dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic.

Grease a large bowl with olive oil, place the dough inside, cover with a towel, and let rise in a warm place for 1 to 1.5 hours.

In a separate bowl, mix cream cheese, shredded mozzarella, grated Parmesan, and fresh herbs until smooth.

Chill the cheese filling in the refrigerator for 15-20 minutes, if desired.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down, roll it out into a large rectangle, and spread the filling evenly.

Roll the dough tightly into a log, cut in half lengthwise, and twist the strands together to form a braid.

Transfer the twisted dough to the prepared baking sheet, pinch the ends to seal, and brush with egg wash.

Bake for 25-30 minutes until golden brown. Let cool slightly before serving.