In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of yeast, 1 teaspoon of salt, and 2 tablespoons of your preferred fresh herbs. Stir with a wooden spoon until blended.

Add 1 cup of warm water and 2 tablespoons of olive oil to the dry mixture. Mix until a shaggy dough forms.

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

Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour until doubled in size.

Once risen, punch the dough down gently, shape it into a loaf, and place it in a greased loaf pan.

Cover the shaped dough and let it rise again for 30 to 45 minutes until doubled.

Preheat your oven to 375°F (190°C). Bake the dough for 25 to 30 minutes until golden-brown and hollow when tapped.

Remove from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.