Combine the warm water (warm to the touch but not hot) and the yeast in the bowl of a stand mixer. Let it rest for 5 minutes and then add the salt, oil, and 1 cup of the flour. Give the mixture a stir and add additional herbs and seasonings, if desired, such as 1 teaspoon minced garlic and 1 teaspoon of herbs of choice.
While mixing, slowly add the remaining flour and continue mixing for 5 minutes.
Remove the dough and knead it into a smooth ball. Place the dough in a greased bowl and cover. Let it rise until doubled.
Once doubled, punch down the dough and reshape into a round loaf. Place the loaf on a piece of parchment paper and allow it to double in size again. During this time, place a dutch oven into the oven at 400 degrees Fahrenheit and allow both to preheat while the dough rises.
When the oven reaches temperature, take a sharp knife and make cuts into the loaf about ¼" deep in the shape of an "X" or a square to allow the dough to rise best in the oven.
Lifting the dough by the parchment paper, place the loaf in the preheated dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for 20-30 more minutes until the top is a deep golden brown color.
Remove it from the oven and let it cool before slicing and enjoying with the stew.