In your small bowl, combine the warm water, sugar, and the active dry yeast. Stir it gently and let it sit for five to ten minutes until it becomes very foamy.

Pour the yeast mixture into a large bowl and slowly add the flour and sea salt. Stir with your wooden spoon until a shaggy and sticky dough begins to form in the bowl.

Turn the dough onto a floured surface and knead it by hand for about ten minutes. The dough should become very smooth, elastic, and no longer stick to your fingers or the table.

Place the dough into a lightly greased bowl and cover it tightly with plastic wrap. Let it sit in a warm, draft-free spot for one hour until it doubles in size.

While the dough rises, mix the minced garlic, olive oil, and dried herbs in a small dish. This flavorful mixture will provide that signature Wegmans taste to your finished golden brown crust.

Gently punch down the risen dough to release air and shape it into a large oval. Place the shaped loaf onto your parchment-lined baking sheet or a floured pizza stone for baking.

Cover the shaped loaf with a clean kitchen towel and let it rise for another forty-five minutes. This second rise ensures the inside of the bread stays light, fluffy, and very airy.

Preheat your oven to 425°F and use a sharp knife to cut three shallow diagonal lines. These cuts allow the bread to expand beautifully without cracking as it bakes in the heat.

Use your pastry brush to coat the top of the loaf with the prepared garlic herb oil. Sprinkle a little bit of coarse sea salt over the oil for an extra savory crunch.

Bake the bread for twenty-five to thirty minutes until the crust is a deep, golden brown color. Let the bread cool on a wire rack for fifteen minutes before you slice and serve.