In a small bowl, combine warm water with sugar and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, whisk together all-purpose flour, salt, and Italian seasoning. Create a well in the center.

Pour the activated yeast mixture and olive oil into the well. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour.

Once risen, punch down the dough, turn it out onto a floured surface, and roll out into a 12x6 inch rectangle.

Brush the surface of the shaped dough with olive oil. Sprinkle mozzarella cheese, Parmesan cheese, and additional Italian herbs over the top. Press the cheese gently into the dough.

Cover the topped dough and let it rise for another 30 minutes.

Preheat your oven to 375°F (190°C). Bake the dough for 25-30 minutes until golden brown.

Allow the bread to cool on a wire rack for 15 minutes before slicing.