Combine warm water and yeast in a bowl and let sit until foamy, about 5–10 minutes.

Stir in olive oil, then add the flour and salt, mixing until a shaggy dough forms.

Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, or use a stand mixer for 4–5 minutes on low.

The dough should be slightly tacky but not sticky; when pressed, it will slowly spring back.

Flatten the dough into a rough rectangle and sprinkle the garlic, herbs, and half the cheese evenly over the surface.

Fold the dough over the filling, gently press to seal, and roll or shape into a loaf or braid as preferred.

Let the shaped loaf proof on a baking sheet for 30–45 minutes until puffy and noticeably larger.

The surface should look puffy and feel light when gently tapped — if it deflates easily, it’s over-proofed.

Preheat the oven to 400°F (200°C).

Brush the loaf with a little olive oil, sprinkle the remaining cheese on top, and bake for 20–28 minutes until the crust is deep golden brown and the cheese is bubbly.

Cool briefly before slicing so the interior sets.

The crust should be deeply golden, and the bottom will sound hollow when tapped.