In a small bowl, combine 1.5 cups of warm water (heated to 100–110°F) with 1 packet of active dry yeast. Allow it to sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 4 cups of flour and 1 small spoon of salt. Make a well in the center and pour in the activated yeast mixture along with 2 tablespoons of olive oil. Stir until a rough, tacky dough forms.

Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover, and let it rise until doubled in size, approximately 1 hour.

After rising, punch the dough down and roll it into a rectangle about ¼ inch thick. Spread the minced garlic, fresh herbs, and shredded cheese evenly over the surface.

Starting from one long edge, tightly roll the dough into a log, slice it lengthwise to expose the filling, and twist the halves together into a loose braid.

Preheat your oven to 425°F (220°C). Transfer the twisted loaf to a lined baking sheet, brush lightly with oil, and bake for 20-30 minutes until golden brown.

Allow the bread to cool slightly before slicing into it.