Dissolve the yeast in lukewarm water, then let it sit for 10 minutes.
In a mixing bowl, combine the flour and salt. Then pour in the water with yeast and the olive oil.
Knead the dough for 10 minutes by hand or using a stand mixer until it is smooth and pliable.
Cover with a dish towel and let rise for 1 hour.
Fold the dough over, then roll it out into an oval shape. Place it on a lightly floured baking sheet. Make 4 to 5 leaf- or ear-shaped slits, then gently open them up.
Let it rise for another 30 minutes. Preheat the oven to 220 °C.
Add a drizzle of olive oil and the herbes de Provence, then bake for 20 minutes until the crust is golden brown.
