In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy. This tells you the yeast is active and ready to work.

Add flour, salt, olive oil, oregano, basil, and garlic powder. Mix until a soft dough forms. I usually knead it for about 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl and cover it with a towel. Let it rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place it on a lined baking sheet. Sprinkle mozzarella, parmesan, and Italian seasoning generously on top.

Let the shaped dough rest for another 20–30 minutes. This helps make the bread extra fluffy.

Preheat your oven to 375°F. Bake for 22–25 minutes or until the top is golden brown and the bread sounds hollow when tapped. Let it cool slightly before slicing.