In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-7 minutes until frothy.

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.

In a mixing bowl, combine ricotta, shredded mozzarella, Parmesan, basil, parsley, chives, garlic, salt, and black pepper. Mix well.

Preheat oven to 375°F (190°C).

Punch down the dough and roll it out into a large rectangle on a floured surface.

Spread the ricotta and herb mixture evenly over the dough, leaving a 1-inch border.

Roll the dough tightly into a log, sealing the edges to keep the filling inside.

Place the stuffed bread on a parchment-lined baking sheet, seam side down.

Brush the top of the bread with the beaten egg for a golden finish.

Sprinkle sesame seeds or Italian herbs over the top, if desired.

Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Let cool slightly before slicing.

Slice into thick pieces and serve warm. Pair with marinara sauce, olive oil, or balsamic glaze for dipping.