Begin by dissolving the active dry yeast in 1 cup of warm water, ensuring the water temperature is around 100–110°F. Allow this mixture to sit for 5-10 minutes until it becomes foamy and bubbly.

In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of fine salt, stirring them together. Add the yeast mixture and 2 tablespoons of olive oil. Mix until a sticky dough forms, then knead it on a floured surface for 8-10 minutes until smooth.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise for about 1 hour, or until doubled in size.

Punch the dough down, roll it out into a rectangle, and evenly spread the minced garlic, chopped herbs, and shredded cheese over the surface.

Roll the dough into a tight log, slice it down the middle, and twist the halves together to create a braid.

Preheat your oven to 425°F (220°C).

Transfer the twisted loaf onto a baking sheet lined with parchment paper. Brush the top lightly with olive oil and bake for 20-30 minutes until golden brown.