Begin by combining warm water (100–110°F) and active dry yeast in a bowl. Allow the mixture to sit for about 5–10 minutes until it becomes bubbly and frothy.

In a large mixing bowl, whisk together the plain all-purpose flour and salt. Pour in the bloomed yeast mixture and olive oil, mixing until a shaggy dough forms.

Lightly oil a bowl and place the kneaded dough inside, turning to coat. Cover with a towel and let rise for about 1 hour or until doubled in size.

Once risen, punch the dough down and roll out into a rectangle. Spread minced garlic, mixed herbs, and shredded cheese over the surface.

Starting from one long edge, roll the dough into a log shape. Cut the log lengthwise and twist the two strands together.

Place the twisted loaf on a parchment-lined sheet, cover with a towel, and let rise for 30 minutes. Preheat the oven to 425°F.

Brush the surface with olive oil and bake for 20–30 minutes until golden brown and hollow when tapped.

Let it cool on a wire rack for about 10 minutes before slicing and serving.