In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

Combine the salt, rosemary, garlic, oregano, basil, pepper and whole wheat flour in a bowl, then add to the yeast mixture slowly. Pour in the olive oil as you are stirring, then slowly add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.

Punch down the dough and form it into a round loaf. Place it on a cornmeal parchment paper or thin cutting board; cover; and let rise until doubled in size, about 45 minutes.

Meanwhile, preheat oven with a pizza stone to 400 degrees. Once the dough has risen, gently brush the top with egg wash and sprinkle with the dried rosemary and kosher salt.

Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds solid but hollow when tapped.