Prepare lukewarm water (about 100 g). In a small bowl, combine some lukewarm water (about 10-20 g), yeast (instant or crumbled fresh), and sugar. Mix and mash until the ingredients are combined. Cover with a cloth and set aside in a warm place such as an oven heated to 35°C (in a turned-off oven) for about 10-15 minutes. After this time, the mixture should start to foam and bubble. If the yeast is active, proceed to the next steps.

In a bowl, combine flour, oil, yeast mixture, a pinch of salt, and a bit of warm water (10-20 g or a little more as needed). Mix and knead the dough by hand or with a stand mixer using a dough hook for about 10 minutes until it forms a smooth and uniform mass. The dough should be slightly sticky (if it’s too sticky—add a little flour, if too dry—add a bit more water while kneading). Place the dough in a bowl, cover with a cloth, and let it rise in a warm place, like the oven again, for about 60 minutes. Towards the end of the dough rising, prepare the remaining ingredients: Peel and finely chop the onion. Peel and crush or finely chop the garlic. Wash, dry, and finely chop the fresh herbs. In a bowl, combine soft butter, onion, garlic, and fresh herbs. Season to taste with salt. Mix thoroughly until combined. Grate or finely chop the cheese.

After the indicated time, knead the dough and transfer it to a lightly floured surface. Roll it out into a rectangular shape about 1-2 cm thick.

Evenly spread the prepared herb butter on the rolled dough and sprinkle with grated cheese.

Cut the dough into strips about 5 cm wide. Fold each strip like an accordion and immediately transfer to a small heatproof dish or a small mold lined with baking paper.

Place the mold in an oven preheated to 180°C for about 25-30 minutes. Remove from the oven when the bread is golden brown.

Enjoy warm or cold.