Mix A in a mixing bowl of a stand mixer and leave to proof for 5-10 minutes.
Add B (flour, herbs and salt) to A. Turn the stand mixer on to medium low speed, mix A and B until dough is formed. Increase the speed to medium and knead for another 10 minutes or until dough is elastic. If one does not have a stand mixer, knead the dough by hand until it reaches window pane.
Place dough in a greased bowl and leave to rise for an hour or until it doubles in size depending on the temperature in the house.
Gently punch dough down. Flatten the dough wide. Roll from the longer edge/side of the flatten dough. shape dough into an oblong loaf. Cut slits on top with sharp knife. Cover shaped dough with greased cling film and leave to rise for 30 minutes or until almost doubled in size.
Preheat oven to 170C (depending on the oven). Brush shaped dough with melted butter, herbs and sea salt (if using). Bake for 20 minutes or until golden brown. Serve bread with dipping oil or soup.
The. Olive Oil Bread Dip- Mix everything and adjust taste accordingly. Add some heat if desired.
