Gather all ingredients.

Mix warm water, sugar, and yeast together in a large bowl; let sit until mixture is foamy, about 5 minutes.

Stir 3 cups flour, Romano cheese, olive oil, salt, basil, oregano, garlic powder, and onion powder into yeast mixture. Gradually mix in remaining 3 cups flour until incorporated; dough will be stiff.

Knead dough on a lightly floured surface until smooth and rubbery, 5 to 10 minutes.

Place dough into an oiled bowl and turn until the surface is coated. Cover with a damp dish towel and let rise until doubled in volume, about 1 hour.

Punch dough down to release air; shape into two loaves. Place each loaf into a greased 9x5-inch loaf pan. Let rise until doubled in volume, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven for 35 minutes. Remove loaves from the pans and let cool on wire racks for at least 15 minutes before slicing.