In a large bowl, combine 1 cup warm water, sugar, and yeast. Let sit for 10 minutes. Stir in salt, rosemary, oregano, olive oil, and wheat flour. Add bread flour and mix until the dough forms a ball.
Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth. Place the dough in a lightly oiled bowl. Cover and let rise for 1 hour. Form dough into a round loaf. Place on a corn meal dusted surface.
Cover and let rise for 45 minutes.
Meanwhile, preheat oven to 400 degrees and whisk together egg and 1 tablespoon water. Once the dough has risen, gently brush loaf with egg mixture and sprinkle with extra dried rosemary.
Bake on pizza stone for 20-25 minutes, or until loaf is golden brown.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/10/01/rosemary-olive-oil-bread/