In a stand mixer bowl, combine warm water, instant dry yeast, and granulated sugar. Let it sit for around 5 minutes until frothy. Then add olive oil, salt, egg, and potato flakes; mix until well blended.

Gradually incorporate bread flour and shredded cheeses. Mix on low speed, then switch to medium and knead for 6–7 minutes until smooth and elastic.

Cover and let the dough rise in a warm place for 30 minutes until doubled in size.

Gently punch down the dough and divide into four equal pieces. Shape into logs and place in silicone sub roll mats or greased foil molds.

Mix garlic powder, Parmesan, oregano, and parsley in a small bowl. Brush the logs with water and sprinkle the topping mixture over each log.

Lightly spray logs, cover, and let rise for another hour until doubled in size again.

Preheat the oven to 375°F (190°C). Score the tops of the logs gently with a knife.

Bake the logs for 16–20 minutes until golden brown and hollow when tapped.

Cool on a wire rack for at least 10 minutes before slicing and serving.