Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. OR if you don't have a stand mixer, use a wooden spoon. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. Have fun with it!
Lightly grease a large bowl nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
Preheat oven to 400°FLine 2 large baking sheets with parchment paper or silicone baking mats.
Shape your dough, and divide it in half. Make sure there are no air bubbles or pockets. Sometimes you have to really knead it.
With a little flour on your ocunter, using a lightly floured rolling pin, roll each half of dough into a 10×16 inch rectangle.
1.Mix melted cannabutter and garlic together. Spread all over each rectangle. 2. Sprinkle each with parsley. 3.Layer on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. 4. Arrange and repeat layers. 5. Next, brush all edges with egg wash, including 3 inch gap at the top. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. 6. Transfer your logs to the cookie sheets, one on each.
using a very sharp knife, cut slits on top of each log to let the steam out a little.
Bake for about 25 minutes or until crust is golden brown!