In a small bowl, add the warm water, yeast, and sugar and let sit for 3-5 minutes or until frothy.

In a mixing bowl, whisk together the flour, salt, oregano, basil, garlic powder, black pepper, and fresh rosemary.

Add the yeast mixture and olive oil to the dry ingredients and mix with the dough hook on low speed for 4-5 minutes, scraping down the sides as needed until fully incorporated.

If the dough does not form a ball, add an extra 1 Tbsp of flour at a time until it feels tacky but does not stick to your fingers.

Transfer dough to a lightly oiled large bowl, cover with plastic wrap and a clean towel, and let rise in a warm place for an hour, or until doubled in size.

Line a baking pan with parchment paper, a silicone mat, or spray lightly with cooking spray.

Divide the dough into two equal pieces and form each piece into a ball.

Place the balls on the prepared cookie sheet or bread stone, cover with a towel, and let rise for another 30 minutes.

Preheat the oven to 400°F (200°C).

Brush both balls of dough with the egg wash and bake for the first 10 minutes.

Remove the bread from the oven, brush both loaves with melted butter, sprinkle with sea salt and more fresh rosemary, then return to the oven for an additional 8-12 minutes until golden brown.

Enjoy your freshly baked rosemary bread!