I prefer to bake my bread in this enameled cast iron Dutch oven.
Sprinkle yeast over water and let sit for a couple minutes while measuring out other ingredients.
Chop herbs and garlic and mix into melted butter.
Add flour, butter, and water mixture to mixing bowl. Mix together and knead for 10 minutes, scraping the bowl when needed, until dough is stretchy without easily tearing.
Put a tablespoon of oil in a bowl. Form the dough into a ball and place in bowl spinning once to coat the bread. Cover with plastic and let rise for a couple of hours, until the dough doubles in size.
Preheat oven to 450°. Pour a tablespoon of olive oil in the pan. Punch down the dough and knead for a couple of minutes. Form into a smooth round and rub oil over the top.
Sprinkle with kosher salt and cut an "X" into the top of the dough. Cover and bake for about 30 minutes.
Remove the lid and continue baking for about 15 to 30 minutes. Until the top is crusty and golden brown.
The bottom of your bread will likely be crisp and dark. Just slice off the bottom with a sharp, serrated knife.
Slice your bread and serve with your choice of oil or butter.