Directions

1. 1

   In a small bowl, combine warm water, instant yeast, and sugar. Let sit for 5 minutes until foamy, indicating the yeast is active.

2. 2

   In a large mixing bowl, combine bread flour, salt, dried rosemary, and dried thyme. Mix well to distribute the herbs evenly throughout the flour.

3. 3

   Pour the yeast mixture into the dry ingredients along with the olive oil. Stir until a shaggy dough forms.

4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.

5. 5

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 60-90 minutes until doubled in size.

6. 6

   Punch down the dough and turn it out onto a lightly floured work surface. Shape it into a long oval or log.

7. 7

   On a parchment-lined baking sheet, form the dough into a Christmas tree shape by creating a pointed top and tapering wider sections below, or coil it in a tree-like spiral pattern.

8. 8

   Cover the shaped dough with a damp cloth and let it rise for 30-45 minutes until puffy and nearly doubled.

9. 9

   Preheat your oven to 400°F (200°C). Lightly mist the dough with water to create a crispy crust.

10. 10

    Bake for 25-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Internal temperature should reach 200°F (93°C) at the thickest part.

11. 11

    Remove from the oven and cool on a wire rack for at least 15 minutes before serving.