In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-7 minutes until foamy.
In a large mixing bowl, whisk together flour and 1 teaspoon salt.
Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
In a small bowl, combine melted butter, minced garlic, chopped parsley, dried oregano, 1/2 teaspoon salt, and black pepper. Stir well.
Punch down the risen dough and roll it out into a 12-inch circle on a lightly floured surface.
Brush the garlic butter mixture evenly over the dough circle.
Using a pizza cutter or sharp knife, cut the dough into 16 equal strips, starting from the center and cutting outward, but leave the center intact to form the wreath base.
Carefully lift each strip and twist it twice, then lay it back down.
Sprinkle the grated Parmesan cheese evenly over the twisted dough.
Transfer the dough circle to a parchment-lined baking sheet.
Bake for 20-25 minutes or until the bread is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes before serving.