Step 1

Preheat the oven to 400°F.

Step 2

In a large bowl stir together the active dry yeast, light brown sugar, and warm water. Let it sit for about 5 minutes -- the yeast will bloom in the bowl.

Step 3

Add the flour, olive oil, salt, and herbs. Stir until the flour is mostly incorporated and starts to pull away from the sides of the bowl. It will be mostly smooth -- you can use your fingers to press in any remaining flour bits, but DO NOT KNEAD yet.

Step 4

Lift the dough out of the bowl and make a rough ball (this keeps it from sticking to the bowl too much while proofing). Place it back in the bowl, cover with a kitchen towel, and place the covered bowl on top of the stove above the preheating oven. See note. Let it proof for 20-30 minutes.

Step 5

Scatter flour on a clean work surface. Turn the proofed dough out onto the flour and knead only 3 or 4 times. Shape the dough into an oval.

Step 6

Spray a baking sheet with nonstick cooking spray or line with parchment. Place the loaf on the prepared pan.

Step 7

Brush the top with olive oil and sprinkle with salt.

Step 8

Use kitchen shears or a sharp knife to cut 3 or 4 slashes across the top of the loaf.

Step 9

Bake for 30-35 minutes. The outside will be a pretty golden color.

Step 10

Let the bread rest for a few minutes before slicing.

Step 11

Best served warm but will keep, tightly wrapped, for 1-2 days (if it lasts that long)