In a small bowl, combine the warm water, sugar, and the active dry yeast together. Let it sit for five to ten minutes until the mixture looks very foamy and smells like bread.

Whisk the flour and sea salt together in your large mixing bowl to distribute the salt evenly. Make a small well in the center of the flour to hold the liquid yeast mixture.

Pour the yeast mixture and two tablespoons of olive oil into the well of the dry flour. Use your wooden spoon to stir until a shaggy and sticky dough begins to form.

Turn the dough onto a floured surface and knead it by hand for about eight to ten minutes. The dough should become smooth, elastic, and spring back quickly when you poke it.

Place the dough into a lightly oiled bowl and cover it with a warm, damp kitchen towel. Let it rise in a warm spot for one hour until it has doubled in size.

Gently punch down the risen dough and shape it into a large, round rustic circle or oval. Place the shaped dough onto your parchment-lined baking sheet for the final stage.

Cover the loaf again and let it rest for another forty-five minutes in a draft-free area. This second rise ensures the bread is very light and airy inside after it finishes baking.

While the bread rises, melt the butter in a pan and stir in the minced garlic and herbs. Sauté for one minute so the butter takes on a deep, savory garlic flavor.

Use a sharp knife to cut three shallow slashes across the top of the risen bread loaf. Generously brush the garlic and herb butter over the entire surface of the dough.

Bake in a preheated 400°F oven for twenty-five minutes until the crust is deep golden brown. The loaf should sound hollow when you gently tap on the bottom of the bread.