Mix together the flour, yeast and salt in a bowl. Add the oil, water and herbs and mix everything so that it is mixed and all comes together. If you still have excess flour in the bowl, you may need a little more water but only add a little at a time.
Transfer the mixture to a lightly floured surface and knead around 5 minutes until the dough is smooth and no longer sticky. If needed, add a little more flour but try not to add too much initially as you can end up adding too much. Bring together in a ball.
Lightly oil a medium-large bowl and add the ball of dough. Cover with cling wrap/film and place in a warm room temperature place and leave to double in size, around an hour.
Once the dough has doubled, remove form the bowl and lightly knock it back as you stretch it out into an oval shape, around ⅔in/2cm thick. Place the dough on a lined baking sheet.
Using a dough scraper or sharp knife, make a large cut down the middle of the dough then three cuts on either side, each without cutting through the outside of the dough. Gently stretch open each of the cuts to leave a set of slits in the dough in a leaf-like patter (see pictures above plus video).
Cover the dough with a damp cloth and leave to rest/rise slightly around 20-30 minutes. Meanwhile, preheat the oven to 430F/220C.
Remove the cloth and brush the top of the loaf with the additional oil so that it is well coated. Sprinkle over some coarse salt to give a light dusting.
Bake the loaf for 15-20 minutes until gently golden and hollow-sounding when tapped on the bottom. Allow to cool slightly before slicing or (as is easier) tearing into pieces.