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In a large bowl, whisk together flour, salt, and instant yeast. Add lukewarm water.
Mix with a spatula until a sticky dough forms and no dry spots remain.
Lightly coat the surface with 2 tablespoons olive oil.
Cover and let rise at room temp for about 2 hours, until doubled.
Using damp hands, gently deflate the dough, pulling it toward the center and shaping it into a loose ball.
Let it rest another 3–4 hours.
Oil a standard loaf pan and transfer the dough.
With damp fingers, gently dimple the surface. Sprinkle with flaky salt and herbs.
Bake at 425°F for 20 minutes. Lower to 375°F and bake 20–25 more minutes, until deeply golden.
Rest 10 minutes before slicing.