5 cups (22.5 oz) bread flour
2 tsp salt
2 tsp instant yeast
6 TBS Olive oil (3/8 cup)
2 cups water room temp
1/2 cup herb oil - see notes
Stir flour, yeast, and salt in large mixing bowl. Add oil and water and mix until all the ingredients form a large sticky ball. If mixing by hand dip a large metal spoon into cold water and use it to knead the dough until a smooth mass, about 5 minutes. If using an electric mixer, switch to the dough hook and knead for 5 to 7 minutes.
Coat the bowl and bread with olive oil, cover with plastic wrap and let rise in a warm place for one hour or until doubled in size. Dough will be very soft and tender.
Turn dough onto a 1/2 sheet pan (13x17) that has been well coated with olive oil. Gently spread dough evenly over pan. If dough becomes springy, let it rest 5 minutes and continue spreading. Cover pan with plastic wrap and let dough rise again for one hour. Remove wrap and gently dimple surface with fingertips. Spread herb oil over surface until well coated.
Bake in 425 oven for 15 minutes until lightly browned. Move to cooling rack.
Herb oil -
Mix 2 to 3 TBS chopped herb into 1/3 cup olive oil. cover and let rest for 8 to 24 hours.
Herbs can be basil, tarragon, or other desired herb.
Cold fermentation:
For a different flavor mix dough with very cold water and place in refrigerator for 12 to 24 hours. Remove, knead for 5 to 10 minutes, then oil and cover and let rise until doubled. Continue with normal recipe. The cold fermentation process develops additional flavors.