Measure and sift the flour into a large mixing bowl, then add the salt. Use a whisk to combine the dry ingredients visually, ensuring even distribution.

In a separate small bowl, warm the water until it reaches about 110°F (43°C). Sprinkle the yeast over the water and let it sit until foamy, about 5 minutes, with a visual of bubbling foam on top.

Pour the activated yeast mixture into the flour mixture along with 2 tablespoons of olive oil. Using a spoon or dough whisk, stir until the dough begins to come together and appears slightly sticky but cohesive.

Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic, with a visual change to a soft, uniform texture.

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour. The dough will have visibly expanded and have a puffy appearance.

Preheat the oven to 400°F (200°C). Punch down the dough gently, then transfer it to a parchment-lined baking sheet. Using your fingertips, stretch and press the dough into an even layer, creating dimples all over its surface. Drizzle with additional olive oil and sprinkle with chopped herbs if desired.

Bake in the preheated oven until the crust is golden brown and firm, about 20 minutes. The bread will emit a warm, toasty aroma, and the top will be visibly crisp with a slightly bubbly appearance.