In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5-7 minutes until it becomes foamy.
In a large mixing bowl, combine the all-purpose flour, salt, garlic powder, chopped parsley, rosemary, and thyme.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Stir the mixture with a wooden spoon until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and shape it into a loaf.
Place the loaf on a greased or parchment-lined baking sheet.
Cover the loaf with a towel and let it rise for another 20 minutes.
Bake the bread in the preheated oven for 25-30 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool on a wire rack before slicing.