Add yeast and sugar to warm water; stir to dissolve. Add salt, olive oil, and 2 cups bread flour; mix with electric mixer until very smooth batter. Add in 1 1/2 cups bread flour; using electric mixer - mix and knead until smooth and elastic. Add in enough of the extra flour while kneading with the mixer, just until the dough is non-sticky.

Sprinkle the countertop with grated parmesan cheese. Turn out dough onto the countertop. Sprinkle crushed garlic over dough. Now knead in the garlic and grated cheese by hand just until well incorporated. Place in a greased bowl, cover with plastic wrap, and let rise until doubled in size. Punch down and let rise again.

Punch down the dough and let stand for 5-10 minutes. Lightly grease a cookie sheet with olive oil. Place dough on the cookie sheet and press out evenly with your hands until the pan is covered. Let rise for about 25 minutes. "Dimple" the top with your fingertips (as you would for a focaccia loaf). Bake in a preheated oven at 375 degrees F. for 20-25 minutes or until a nice golden brown. Cool on a rack. Cut in half the long way and then into sandwich-sized pieces. Split open and add sandwich fillings.

This sandwich bread recipe is especially nice because we like a lot of crust on our bread. By baking it on the cookie sheet, you get a beautiful crust on the whole top and bottom of each sandwich with a small amount of nice soft insides.

Also fabulous served hot, cut into wedges. Reheats well, wrapped with a paper towel in the microwave for a few secs. And finally, IF you have any left, makes super breadcrumbs for your next batch of meatballs, meatloaf, or breaded cutlets.