Make the Bread dough: Whisk yeast and sugar into warm water. Set aside for 5 minutes until frothy.

Combine all the other ingredients for the dough in the bowl of a stand mixer or a large bowl. Add the yeast mixture and using the dough hook knead the dough into a smooth and pliable dough, about 5-7 minutes in the stand mixer or about 9-11 minutes by hand.

Let rise covered in a greased bowl for 45minutes to 1 hour or until doubled in volume.

In the meantime combine all the ingredients for the herb oil in a small bowl.

Gently deflate the dough and divide it into 32 small balls (or 16 balls if using only half of the dough). Place 1 mozzarella cube in the center of each ball and cover it completely. Drop each ball into the herb oil and roll it around to coat all sides.

Place the rolled balls in the greased baking pan and pour any left over herb oil evenly on top. Cover lightly with a plastic wrap and let rise for 45 minutes - 1 hour or until well puffy.

Around the end of the rising cycle, Preheat the oven to 375°F.

Bake for 30-35 minutes (22-26 minutes for smaller loaf) until lightly browned on top. Cool for 5 minutes before removing out of the pan to cool completely.