Put 500g strong white flour, 10g salt and a 7g sachet of instant yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add 2 tbsp olive oil and three-quarters of the water (265 ml) and start to mix on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for eight minutes on a medium speed. Add 2 tsp chopped sage and 2 tsp chopped thyme and mix for a further minute. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl.
Dust the work surface with flour. Tip out the dough. It'll probably be quite loose - it's meant to be like this. Divide the dough in half.