Preheat oven to 200°F.
Spread the fresh bread cubes on a baking sheet and bake for 20 minutes
Remove from oven and set aside to cool.
Increase oven temperature to 375°F and grease an 8x8 baking dish with olive oil.
In a large skillet, heat the olive oil. Then add the onions and sauté for about 10 minutes or until they are translucent and beginning to caramelize.
Add the garlic, carrots, celery, thyme, sage, rosemary, and basil. Continue to cook for another 10 minutes, making sure to wangjangle the skillet often.
Add the now-stale bread cubes and broth to the skillet and salt and pepper to taste.
Mix everything well and transfer the stuffing to the baking dish.
Cover the dish and bake for 30 minutes before removing the cover and baking for another 15 minutes.