Warm the olive oil and milk in a saucepan over very low heat until the liquid reaches 100 degrees. Remove from heat and place in mixer bowl.

Add salt, sugar, rosemary, basil, thyme, onion powder, and yeast. Blend well.

Add flour ½ cup at a time and mix until soft dough starts to form. Remove dough from bowl and turn onto floured surface.

Knead in remaining flour ¼ cup at a time until dough is smooth and no longer sticky.

Place dough in a well-oiled bowl. Cover and let rise in warm spot on counter for 1 hour or until doubled in volume.

Just before dough is completely risen, oil a 9 inch springform pan.

To prepare the topping, melt the butter. In a large bowl, combine the butter, Parmesan, and rosemary. Set aside.

Remove dough from bowl and stretch or roll out to knead out all air bubbles.

Cut dough into 4 equal chunks, then cut each of those chunks into 8 small cubes. Place these cubes in the butter mixture.

Toss the dough cubes around in the butter until all are coated. Place cubes in pan.

Cover again and let rise for 50 minutes.

Heat oven to 375 degrees. Remove cover and bake bread for 25 minutes or until light golden brown.

Remove from pan onto a serving plate and enjoy!