In a medium mixing bowl, using a whisk, sift together the flour, sugar, ½ cup Parmesan cheese, 1 ½ teaspoon dry Italian seasoning, onion and garlic powder.
Make a well in the center, and add 2 tablespoon melted butter and the beer in thirds, working each portion into the flour as you go.
Butter a 10-inch deep dish non-stick pan or spritz with cooking spray.
Use a 2 oz ice cream scoop and divide into equal potions placing side by side. Allow to rest covered in a draft free place for 1 hour.
To bake: Preheat oven to 350°F After 1 hour rise time mix together remaining 2 tablespoon melted butter, ½ teaspoon Italian seasoning and garlic salt. Drizzle evenly over bread. Sprinkle with 2 tablespoon Parmesan cheese.
Bake for 35-40 minutes until top is golden. Serve immediately.
To substitute all-purpose flour for self-rising flour, sift together 3 cup all-purpose flour, 1 tablespoon baking powder and 1 ½ teaspoon salt.