1tsp red pepper flakes, plus additional for sprinkling
coarse salt for sprinkling
Combine warm water, yeast and a pinch of sugar in a medium measuring glass. Let sit for 5-10 minutes. If it doesn't poof up, start over with new yeast.
In a small saucepan, melt butter. Reduce heat to lowest setting, add herbs, seasonings and garlic. Stir and let sit for 2-3 minutes. Remove from heat. Set aside.
Add flour to the bowl of a stand mixer. Add salt. With mixer on low, pour in yeast and butter mixtures. Mix for approximately 10 minutes or until dough pulls away from the sides of your bowl completely. The dough should not be stuck to the bowl at all. If it is, add a touch more flour and continue to mix.
Form into a smooth ball. Add to a large greased bowl. Cover and let sit in a warm location until doubled in size or roughly 1 hour.
Preheat oven to 450°F. Coat the bottom of a Dutch oven with 2 Tbsp olive oil. Knead dough for 1-2 minutes, then add to your pot. Make 2 large slices in the top of your dough, forming an X. Drizzle with 3 Tbsp olive oil, sprinkle with coarse sea salt and additional red pepper flakes.
Cover and bake for 30 minutes. (**DO NOT place lids with plastic knobs in the oven at this temperature, they will explode. I purchased a stainless knob for my Dutch oven that allows me to put it in at higher temperatures.)
Reduce heat to 400°F. Uncover and bake for an additional 15 minutes.
Remove from oven. Let sit for 5-10 minutes before carefully transferring loaf to a cooling rack. Let sit for additional 10-15 minutes before slicing.