Combine warm water and yeast in a bowl of a stand mixer and set aside for about five minutes (until foamy). Add olive oil and salt to the yeast mixture, then sift in flour 1 cup at a time, until dough forms. Mix with dough hook attachment at medium speed, until dough is smooth, about 8 minutes. Place dough in an oiled bowl, cover with saran wrap or a damp towel, and set in a warm area for about an hour, or until doubled in size.

Punch down dough and turn out on a well-floured surface. Roll dough out into a large rectangle, about ¼ of an inch thick. Brush olive oil lightly over the entire surface of the dough, then cover evenly with 2 tbsp of the rosemary and parsley.

Using a sharp knife, slice the dough into squares. Use your best judgment for size, depending on the type of pan you are using (Since I used mini loaf pans, my squares were approximately 2 inches x 2 inches, or just high enough to be even with the top of the baking pans). Line baking pans with parchment paper or grease them prior to stacking the slices of dough. I was able to fill three mini loaf pans. Cover and let rise for another 40 minutes.

Brush tops of bread with more olive oil and sprinkle remaining rosemary and parsley.

Preheat oven to 350°. Bake for 18–20 minutes (or until tops begin to turn golden brown) and knife inserted comes out clean. Remove from the oven and serve while warm.