Combine the water, yeast, salt and sugar in a jug. Stand in a warm place for 10 minutes or until the mixture is frothy. Place the flour in a large bowl and make a well in the centre. Pour in the yeast mixture and oil. Stir with a wooden spoon until the mixture starts to come together. Use your hands to gather the dough into a ball.
Turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Place in a lightly oiled bowl. Cover with plastic wrap and stand in a warm place for 45 minutes or until doubled in size.
Preheat the oven to 220C/200C fan forced. Lightly grease a 22 x 32cm tray. Punch the dough down to expel the air, and knead again for a couple of minutes. Roll out the dough until it is large enough to fit in the tray. Place the dough into the tray, pressing it into the edges.
Combine the butter and garlic in a small bowl. Use your fingertips to make dimples in the dough. Brush with the butter mixture. Bake for 15 minutes. Sprinkle with the parsley and cheese. Bake for a further 5 minutes or until the cheese has melted. Sprinkle with extra parsley. Serve.