Mix water, yeast, and sugar in a bowl. Let sit for ~10 minutes.
Mix in the flour and salt, knead for about 8 minutes. Lightly cover with vegetable oil (the tiniest bit possible to cover the surface area), place in a bowl and cover. Allow to rise until double its original size, about 30 minutes.
Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Sprinkle the oregano, thyme, and sea salt over the top of the bread. This part is optional, but it tasted delicious!
Bake for 20-25 minutes or until golden brown.
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