In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, salt, garlic powder, chopped rosemary, thyme, and parsley.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Stir with a wooden spoon until the dough begins to come together.
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 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 round loaf or place it into a greased 9-inch round baking pan.
Let the dough rest for 10 minutes while the oven heats.
Bake the bread for 25 to 30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.