Lightly brush the inside of a 8"x4" loaf pan with oil. Sprinkle with flour and shake off the excess. Note that this step may not be necessary if using non-stick baking pans.
Mix together the butter, garlic and parsley.
Transfer the risen dough to a lightly floured work and roll into a rectangle about 1/4-inch thick.
Spread the butter mixture on the surface of the dough. Sprinkle the cheese evenly on top.
Using a pizza cutter, cut the dough into three equal strips. Carefully lift one strip and place on top of the second strip. Lift the third strip and place on top of the two.
Again using a pizza cutter, cut the stacked strips of dough into six squares.
Take the prepared pan. Holding the pan with one hand at a 45-degree angle, take one portion of the stacked dough and lay on one end so that the dough is “standing” on its side with one cut side touching the bottom of the pan and the opposite cut side pointing upward. Take another portion and lay beside the first portion. Repeat until all the dough is in the pan. If the dough appears loose and does not fill the entire pan, do not worry. The dough will rise a second time before the pan goes into the oven and, after the second rising, the dough will snugly fill the pan.
So, allow the dough to rise a second time for about 45 minutes.
Fifteen minutes before the second rising time is up, preheat the oven to 350F.
Bake the cheese-and-herb pull-apart bread at 350F for about 45 minutes or until the top is lightly browned.
Serve while warm.
Cool in the pans for about five minutes then invert and transfer to a plate.