Mix flour and yeast in a large bowl or the bowl of the food processor. (If using active dry or fresh yeast, see notes).

Add sugar, lukewarm water, eggs, salt, olive oil, dried parsley, and garlic powder.

Knead in a stand mixer until the dough is smooth and doesn’t stick to the walls of the bowl anymore.

Or knead for about 5-7 minutes with the hands until the dough is smooth and no longer very sticky. You might add 1-2 tablespoons extra flour when kneading, but don’t overdo it, the dough should remain soft.

Turn the dough onto the working surface and form a ball. Grease a bowl with olive oil, turn the dough ball into it to coat it all over. Cover and let rise in a warm place for about 1 hour until doubled in volume (Note 5).

Make sure that the butter is soft, at room temperature.

Heat a large pan and roast the pine nuts. Shake the pan often, the nuts will burn quickly if unattended. Immediately transfer to a large plate and let cool.

Rinse and dry the wild garlic very thoroughly. Chop finely. Chop the other herbs very finely as well. Grate the garlic cloves. Set aside.

Beat the butter with a hand mixer until creamy, about 1 minute. Add wild garlic and herbs. Add salt, pepper, and grated garlic. Mix well.

Butter a loaf tin of about 30 cm/ 12 inches, butter the edges as well, the dough will rise and it tends to stick there. Set aside.

Roll the dough onto a lightly floured surface to a rectangle of about 45x32 cm/18x13 inches.

Grate the mozzarella and the Parmesan. Reserve 1 tablespoon of the grated Parmesan. Reserve about 1 heaped tablespoons of the herb butter as well. Set aside.

Spread the remaining butter on the rolled dough. Place small heaps all over and use a tablespoon or your hands to spread it evenly, the warmth of your hands will help to spread the butter properly.

Sprinkle the dough with pine nuts and grated cheese.

Cut the dough into 3 even slices lengthwise. Cut across into 5 slices, each slice should be about 9 cm/3.5-inch wide providing you rolled the dough as instructed above. You will now have 15 squares.

Form 3-4 piles by stacking the pieces over each other. Keep one last piece to close the loaf once it’s in the loaf tin.

Carefully, lift the piles and arrange them in the prepared tin. Place the last piece at the end with the filling facing inside, so that you close the loaf. The pan will look very crowded now with the pieces all crowded on one side. Very gently arrange the pieces so that they snuggly fit into the loaf tin and they fill it completely.

Cover and let rise in a warm place for about 30 minutes.

Bake in the preheated oven for 10 minutes.

Turn the heat down to 170 degrees Celsius/ 340 degrees Fahrenheit and bake for another 10 minutes.

Take out of the oven and dot the bread with the reserved butter. Sprinkle with the reserved Parmesan.

Bake for about 17-20 minutes more until cooked through and deeply golden.

Leave to rest for 5 minutes in the pan, then transfer to a wire rack. If the edges of the loaf stick to the tin, release them gently with a small knife.