Mix the sugar in the warm water; then add the yeast. Allow the yeast to proof for 10 minutes (bubbles will form).
In a large mixing bowl or KitchenAid with knead hook attachment, combine the flour, salt, garlic powder, thyme, rosemary, and basil. Add in the yeast mixture and vegetable oil. Stir to combine until the dough has formed a slightly sticky ball. If the dough is too flaky or not combining, add 1 teaspoon of water at a time while mixing until it forms a dough ball.
Remove the ball from the mixing bowl, lightly oil the bowl, and place the dough in the bowl. The oil prevents sticking as the dough rises.
Cover the bowl with a cloth and allow it to rise in a warm, draft free area for 25-30 minutes.
Once it’s done rising, punch the dough down and flatten into a greased baking dish. I used a 9×13 glass baking dish. Use your fingers to make indents across the dough and cover the dough with the 1 cup olive oil spread over the top. It seems like a lot of oil, but it absorbs into the bread as it bakes. You can also sprinkle extra seasonings on top here if you like—I sprinkled some more rosemary.
Bake at 400 for 25-30 minutes until golden brown on the top.