In a medium bowl, combine 1 cup of warm water, 2 tablespoons of sugar, and 2 teaspoons of yeast. Stir gently and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together 4 cups of flour and 1 teaspoon of salt until no lumps remain.

Pour the activated yeast mixture and 3 tablespoons of olive oil into the flour mixture. Mix until a shaggy dough forms.

Knead the dough on a floured surface for 6-8 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.

Mix the filling by combining 8 ounces of softened cream cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, 1/4 cup of herbs, and 1 teaspoon of minced garlic.

Preheat the oven to 375°F about 15 minutes before the dough is done rising.

Roll out the dough into a rectangle approximately 12x18 inches.

Spread the filling evenly across the rolled-out dough, leaving a 1-inch border.

Roll the dough tightly from one edge to create a log shape, pinching the seam to seal.

Cut the log lengthwise down the center and twist the strands together.

Place the twisted loaf on a baking sheet and brush with egg wash. Optionally sprinkle with seasoning or cheese.

Bake for 25-30 minutes until golden brown and filling bubbles.

Cool on the baking sheet for a few minutes before transferring to a wire rack.