Combine 1 cup of lukewarm water, 1 tablespoon of brown sugar, and 2¼ teaspoons of yeast in a stand mixer bowl. Stir gently and let it sit for 5-10 minutes until foamy.

Add 2 tablespoons of olive oil, 1 teaspoon of salt, 1 tablespoon of Italian seasoning, and 3 cups of all-purpose flour into the mixer. Mix on low speed until a soft dough forms. Add more flour if sticky.

Cover the dough with a damp cloth and let rise in a warm area for 30 minutes until doubled in size.

Knead the dough gently on a floured surface and divide into two equal portions. Shape each into a loaf and place seam-side down on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.

Preheat oven to 350°F (175°C). Brush the tops of the loaves with beaten egg wash and make diagonal slits to allow steam escape.

Place a shallow dish filled with water on the bottom rack. Bake loaves for about 30 minutes or until golden brown and sound hollow when tapped.