Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve. Put the olive oil and salt in a large mixing bowl, and add the yeast mixture. Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs. Now work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
Punch the dough down and shape into a loaf. Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. Let the bread cool a little before slicing to serve.