1 (12 ounce) package volo bread dough
1 teaspoon olive oil
1 teaspoon dried basil
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried tarragon
2 tablespoons olive oil
Place volo bread in a lightly greased 9x5 inch loaf pan. Flatten with a cookie cutter or glass, and dust with olive oil. Make sure that the flowers don't extend past the folds of the bread itself. Spread the olive oil around in a circular pattern, creating a protective triangle around the bread.
Heat the olive oil in a large saucepan. Spread the bread mixture evenly over the whole surface of the bread. Brush with the remaining 2 tablespoons of olive oil, and sprinkle with remaining rosemary, sage, garlic, salt and dill weed.
Bake in preheated oven for 60 minutes, or until golden brown.
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