Classic Crusty Herbed Dinner Loaf

active dry yeast (a fast rising yeast is best!)

packed light brown sugar

warm water (read the yeast package for the best temperature recommendation, but typically you want it just slightly warmer than body temperature.)

all purpose flour, plus more for kneading

olive oil, plus more to brush over the loaf

kosher salt, plus a little more for sprinkling on top

fresh herbs OR ½ teaspoon dried (I opted for rosemary - it is the most versatile, but if you have an herb garden or a favorite blend switch it up!)

nonstick cooking spray or parchment paper