“I’m going to make this every time we’re having soup. So good fresh out of the oven!”

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease a 9×5-inch bread pan.
Combine Dry Ingredients: In a large bowl, sift together the flour, baking soda, baking powder, sugar, and salt.
Combine Wet Ingredients: In a separate large bowl, combine the buttermilk, egg, and minced garlic. Whisk until smooth.
Mix Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing.
Add Oil and Herbs: Add the ⅓ cup of olive oil and the chopped fresh oregano, chives, thyme, and rosemary. Stir until the herbs are evenly distributed throughout the batter.
Pour and Top: Transfer the batter to the prepared bread pan. Drizzle the remaining 1 tablespoon of olive oil over the top of the batter. Sprinkle the shredded parmesan cheese evenly over the top.
Bake: Bake in the preheated oven for 42-45 minutes, or until the bread is set in the middle and the top is golden brown. A toothpick inserted into the center should come out clean.
Cool and Slice: Allow the bread to cool in the pan for 25 minutes before slicing and serving.