In a small bowl, combine warm water, sugar, and yeast. Mix gently and let sit for 5-10 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix to form a dough. Knead for about 8-10 minutes until elastic and smooth. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

In a medium bowl, mix melted butter, garlic, rosemary, thyme, parsley, sea salt, and black pepper.

Preheat the oven to 375°F (190°C). Punch down the risen dough and divide it into small balls (about 1½ inches each). Dip each dough ball into the herb-butter mixture and place them in a bundt pan, layering as you go.

Cover the bundt pan with a towel and let it rise again for 15-20 minutes. Bake in the preheated oven for 25-30 minutes or until golden brown and fully cooked through.

Let the bread cool slightly before turning it out onto a serving plate. Serve warm with a dipping sauce like marinara or a fresh tomato-basil dip.