In a stand mixer, combine lukewarm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.

Add olive oil, salt, Italian seasoning, and all-purpose flour to the mixer. Mix on low speed until a cohesive dough forms, about 3-5 minutes.

Transfer the dough to a greased bowl, cover with a damp cloth, and let rise for 30 minutes until doubled in size.

Turn the dough onto a floured surface, divide in half, and shape into loaves. Place on a parchment-lined baking sheet.

Cover the loaves with a kitchen towel and let rise for another 30 minutes.

Preheat oven to 350°F (175°C) and place a shallow dish with water on the lower rack.

Brush each loaf with the egg wash made from beaten egg and water, and score the tops.

Bake for about 30 minutes until golden brown and hollow when tapped.