In the bowl of your electric mixer, stir together the yeast and warm milk. Let the mixture sit for 5 minutes. Mix in the olive oil, 2 tsp salt and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic (alternatively, you can mix the ingredients in a large bowl and knead by hand until it is elastic, about 10 minutes). Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.
In a small bowl, combine melted butter, parsley, ½ tsp salt, Italian seasoning, and minced garlic. Set aside.
Preheat oven to 350 °F (175 °C).
Gently push the air out of the dough. Roll the dough into a long log and cut it into about 27 pieces. Roll each piece into a ball (or just simply tear off golf ball-sized pieces of dough and roll them into balls). Then, one by one, roll each ball in the butter mixture and place in the bundt pan in 3 layers, sprinkling each layer with about ⅓ of Parmesan. Cover the pan with a clean towel or plastic wrap and allow the dough to rise for about 20-30 minutes.
Bake for 25 to 30 minutes, or until the bread is golden brown. Let the pan cool on the wire rack for about 5 minutes. Serve directly from the pan or invert the pan onto a large serving plate and let the bread fall out of the pan. Serve hot.
Enjoy!
Recipe by Zoom Yummy - Crochet, Food, Photography at https://zoomyummy.com/2016/03/21/garlic-parmesan-pull-apart-bread/