In the bowl of a stand mixer, mix warm water (105ºF to 110ºF), sugar and yeast together. Allow yeast to bloom for 10 minutes.

To the yeast mixture, add extra-virgin olive oil, bread flour and salt. With a wooden spoon or spatula, combine until a rough ball of dough forms.

Fit your stand mixer with the hook attachment and knead the dough on medium speed for about 20 minutes. You can add up to an additional 2 tablespoons of flour, if dough is wet. The dough should be elastic and a bit sticky.

Remove the dough from the mixer and place in a large oiled bowl and cover with plastic wrap. Allow to rise in a warm place for 1 hour or until it doubles in size.

In a small bowl, combine sun-dried tomato pesto and grated parmesan cheese and set aside. Shred your cheeses and finely chop your fresh basil; set aside.

Gently punch down the dough to release gas bubbles and transfer to a lightly floured work surface. With a floured rolling pin, roll the dough into a 12×20 inch rectangle.

Evenly spread the sun-dried tomato pesto filling onto the dough, leaving a 1/2 inch border and then evenly distribute the shredded cheeses and chopped basil.

Tightly roll the dough into a log lengthwise and place the log onto a piece of parchment paper seam side down. You will end up with a 20 inch log.

With a sharp knife, make a clean cut down the middle of the log, exposing the layers. Place 1 piece on top of the other to form an X. Then, twist the pieces of dough together to form a braid. Finally, connect the two ends together to form a wreath.