In a medium bowl combine flour, salt, yeast and water. Mix until flour is incorporated. Cover with plastic wrap and place in the refrigerator for 8 to 24 hours.

Grease a 9 inch cake pan with butter. Line with parchment and pour 1 tablespoon of olive oil in bottom of pan. Place the dough in the pan, turning to coat all sides with olive oil. Tuck sides underneath to form a rough ball. Cover with plastic wrap and allow to rest until doubled, approximately 1 hour.

Preheat oven to 450F. Drizzle the remaining 1 tablespoon of olive oil over the bread. Using your fingers make deep holes in the bread and stretch the dough until it fits the pan.

Sprinkle the top of the dough with herbs and salt. Transfer pan to the oven and immediately reduce oven to 425F. Bake for 22 to 28 minutes or until top is nicely golden. Remove bread with a spatula and allow to cool on a wired rack. Bread is best served the day it is made.