put the flour in the bowl of a stand mixer

put the salt on one side of the bowl

put the yeast on the other

pour 3/4 of the water over the top of the flour

stir to combine for 30 seconds

then add the last of the water, 2 TBSP olive oil, and half the herbs

let the machine mix it until it forms a dough and then let it knead for 4-5 minutes

meanwhile, liberally oil the bowl or resealable box you're going to use

when the dough is done it will be very soft

put it in the box, turn to coat, cover and let rest

let it rise in a warm place until it's at least doubled in size

when it's done rising dust your counter with flour

line two 12x16 baking sheets with parchment paper

pat out the dough out a bit and cut in half with a bench scraper or dough scraper

set one on each prepared pan

then use the dough scraper OR a pizza wheel to cut to vertical lines in the middle of the bread dough

then make six cuts on each side of the line to make a leaf shape

proceed with patting out the dough and gently stretching the cuts in the dough open wide

repeat with the second piece of dough

cover and let rise while the oven preheats

preheat the oven to 430˚

when you're ready to bake brush the leave with olive oil and sprinkle with the remaining herbs

bake 20-22 minutes, switching the baking pans halfway through to ensure even bakes

remove from the oven

drizzle with more olive oil and sprinkle with kosher salt while on the pan

carefully move to a cooling rack

enjoy while fresh, these loaves don't store too well