Herbed Bread

20 ounces all-purpose flour (use bread flour if you have it)
8 ounces water
4 ounces melted butter with chopped herbs (I used about 2 tablespoons of thyme)
2 teaspoons salt, plus more for sprinkling
1 teaspoon instant yeast
Extra-virgin olive oil

Combine all of the ingredients in a stand mixer fitted with the dough hook.  You can also do this by hand in a large bowl.  Mix or knead for about 10 minutes until you achieve a windowpane with the dough.

Cover the dough with plastic wrap and let it sit 1-4 hours until it has doubled in size.  Once the dough has doubled, knead for 1-2 minutes to let the yeast redistribute.

Preheat the oven to 400 degrees.  Coat the dough with olive oil and sprinkle the top with extra kosher salt.  Cut a large "X" into the top of the dough.  Bake in a covered cast iron pan* for 30 minutes.  Remove the lid and cook an additional 15-20 minutes until browned.

*I used a stainless steel dutch oven since I don't have a cast iron pan.