In a small bowl, combine warm water with active dry yeast. Allow to sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt, then create a well in the center. Pour in proofed yeast mixture and olive oil. Stir until a shaggy dough forms.

Transfer the shaggy dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour.

Once risen, punch down the dough and roll it into a rectangle. Spread minced garlic, chopped herbs, and shredded cheese over the surface.

Roll the dough into a log, slice it lengthwise, and twist the two halves together to create a braid.

Preheat oven to 425°F, transfer braided dough to a parchment-lined baking sheet, brush with olive oil and sprinkle with salt. Bake for 20-30 minutes until golden brown.