Place the flour, salt, yeast, Italian herbs, and minced garlic into a large bowl. Add the olive oil and 300 ml (10-½ fl oz) of the water. Gently stir with your hand or a wood spoon to form a dough, then knead the dough in the bowl for five minutes, gradually adding the remaining water.
Stretch the dough by hand in the bowl, tuck the sides into the center, turn the bowl 80 degrees and repeat the process for about 5 minutes.
Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.
Preheat the oven to 425°F (220 C). Drizzle the loaves with oil, sprinkle with fine sea salt, then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
Notes: Keep the salt and the yeast separate when adding to the flour or the salt will kill the yeast and your bread will not rise.
For a crustier loaf, leave the bread in the oven for a further 3-4 minutes, depending on how hot your oven is.