In a bowl, combine lukewarm water with the sugar and yeast. Give it a gentle stir. Let it sit for about 5 minutes. You should see bubbles forming. This means the yeast is active!

In a large mixing bowl, whisk together the flour, salt, oregano, and garlic powder. Mix well to ensure even distribution of the ingredients.

Now, pour the activated yeast mixture into the dry ingredients. Add the olive oil. Use a wooden spoon or your hands to mix. You’re aiming for a shaggy, slightly sticky dough.

Transfer your dough onto a lightly floured surface. Knead it for about 8-10 minutes. You want it to become smooth and elastic. If it’s too sticky, sprinkle small amounts of flour until it feels right.

Place the kneaded dough in a greased bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about 1 hour, or until it has doubled in size.

Once risen, punch down the dough to release the air. Transfer it to a floured surface again. Shape your dough into an oval or rectangle depending on your preference.

Place your shaped dough onto a parchment-lined baking sheet. Cover it again and let it rise for another 30 minutes.

While the dough is rising, preheat your oven to 375°F (190°C). This step is important. A hot oven gives an excellent crust.

After the second rise, it's time to bake! Place the dough into your preheated oven and bake for about 25-30 minutes. The bread should sound hollow when tapped on the bottom.

Once baked, remove the bread from the oven. Transfer it to a wire rack to cool completely before slicing. Trust me; the wait is worth it!