In a large bowl, combine the all-purpose flour, dry yeast, sugar, salt, egg, and warm water. Mix lightly.
Add 60g of melted butter and knead by hand just enough to form a cohesive dough. Cover the bowl with plastic wrap and a towel, and let the dough rise for about 1 hour.
To make the filling, mix 90g of melted butter with finely chopped fresh parsley, crushed garlic cloves, and garlic powder.
Transfer the risen dough to a floured surface and roll it out into a large rectangle. Spread the garlic and herb butter mixture evenly over the surface.
Sprinkle grated parmesan and plenty of shredded mozzarella cheese evenly over the buttered dough.
Cut the dough into smaller squares. Stack the squares on top of each other and arrange them vertically in a loaf pan lined with parchment paper.
Brush the top of the stacked bread with any remaining herb butter and sprinkle with the remaining extra mozzarella cheese.
Bake in a preheated oven at 160-170°C (320-340°F) without the fan for 35 minutes until golden brown on top. Serve warm.
Cook it hands-free.
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