Proof the yeast in warm water for 5-10 minutes until tiny bubbles rise.
In a bowl, mix flour with salt, then pour in the bloomed yeast and olive oil.
Knead the dough for 8-10 minutes until it becomes smooth and springy.
Allow the dough to rise in a lightly oiled bowl until it has doubled in size, approximately 1 hour.
Flatten the risen dough into a rectangle on a floured board.
Spread the minced garlic evenly, followed by scattering the herbs and cheese across the dough.
Gently press the filling into the dough, then roll it tightly from one long edge and slice the roll lengthwise.
Twist the two halves together to form a loose braid.
Preheat the oven to 425°F.
Brush the surface of the twisted dough with olive oil before placing it in the oven.
Bake for 20-30 minutes, or until the crust is blistered and golden brown.
Check for doneness by tapping the bottom of the bread; it should sound hollow.
