In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 2 teaspoons of salt. Slowly add 1 ¾ cups of warm water while stirring with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a towel, and let it rise for 30 minutes in a warm place.

After rising, turn the dough onto a floured surface, gently deflate it, and shape it into a rounded loaf.

Brush the top with olive oil and sprinkle with fresh herbs. Slash the top to allow for even rising.

Bake in a preheated oven at 425°F for about 25-30 minutes until golden brown and hollow sounding when tapped.

Allow to cool on a wire rack for a few minutes before slicing and enjoying.