1 1/8 cups water at 27C
2 tbsps + 1 tsp Olive Oil
2 1/4 tsps Italian herb blend
1 1/2 tsp Salt
3 cups + 3 tbsps Bread Flour
1 1/2 tsps Yeast
Place all ingredients, in the order listed, in the bread pan. Select Dough cycle. Press start to mix. When cycle is completed remove dough from pan, punch to deflate and let rest 10 min. befoe continuing.
Brush a jelly-roll pan with olive oil and sprindle with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepare pan. Cover loosely with platic wrap and let rise in a warm place until about doubled in size, about 40 to 50 min.
Preheat oven to 450F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1/2 inch deep. Drizzle with 3 tbsps olive oil. Sprinkle evenly with 3/4 tsp sea salt, 1/3 cup Parmesan, Asiago or Grana Padano cheese and 1/4 cup fresh herbs (rosemary, oregano, marjoram, basil etc.)
Place in a preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 min., depending on size.