In a small bowl, combine the very warm milk (120 to 130°F) with the sugar and the yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and add the frothy yeast mixture and the beaten egg.
Using a wooden spoon, mix until the dough begins to come together. Then, add the Mazola Extra Virgin Olive Oil and mix until fully incorporated. Transfer the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, mix together the minced garlic, fresh herbs, and additional salt in a small bowl. This will be used to flavor the bread.
After the dough has risen, punch it down and transfer it back onto a floured surface. Divide the dough into small balls, about the size of a golf ball.
In a baking sheet, layer the dough balls, brushing each layer with the garlic herb mixture and sprinkling with grated Parmigiano-Reggiano. Continue layering until all the dough balls are used.
Cover the assembled bread with plastic wrap and let it rise again for about 30-45 minutes, or until puffy.
Preheat your oven to 350°F (175°C). Once the bread has puffed up, bake for 25-30 minutes or until golden brown on top.
Allow the bread to cool for a few minutes before serving. Pull apart the pieces and enjoy the warm, flavorful bread fresh out of the oven!
