In a large bowl, add water, yeast package and sugar. Stir gently and put plastic wrap over the top of the bowl. Let sit for 10 minutes.

The yeast mixture will froth. Now add the flour, olive oil, herbs and salt. Stir until incorporated. You might have to add a little extra flour or olive oil, depending on if your mixture seems to wet or too dry. You want the dough to be very wet, but to retain a ball shape.

Take a piece of parchment paper, spray it with non-stick cooking spray and put it inside your Instant Pot liner. Lay the dough on top of the parchment paper at the bottom of the pot.

Close the lid and program the Instant Pot to cook - pressing the "yogurt" button and setting the time or 4 hours.

Once the 4 hours have passed, take another sheet of parchment paper, put a coating of flour on it and lift the dough out of the Instant Pot. Roll the dough from the first sheet of parchment that it cooked inside onto the new piece of parchment paper. Sprinkle the dough with some flour and shape it into a tight ball shape. Cut the dough on too 3-4 times and sprinkle with small amount of herbs.

Set your oven to 450-degrees and preheat your dutch oven or oven-proof pot. Once it is hot, take it out of the oven and put the parchment paper wrapped dough at the bottom of the pot. Put the pot in the oven with the lid on and cook for 30 minutes.

After 30 minutes, take the lid off your pot and continue cooking the dough for 15 more minutes. (total cooking time -- 45 minutes)

If you don't have an Instant Pot, you can make this recipe by making the dough as instructed, but keep the dough in the bowl. Cover it with a dish towel or plastic wrap and keep it out on a counter for 14-18 hours for a slow rise. Then bake the same as directed.