Add yeast package to warm water and let bloom for 15 minutes

While yeast is blooming, measure your flour, salt, olive oil and herb seasoning

In a stand mixer with the dough hook attachment, add 5 cups of flour, followed by kosher salt, Italian seasoning, 1/2 cup olive oil, and yeast mixture.

Let dough come together while watching for the mixture to be too dry/wet and adjust accordingly.

Once all of the dough is incorporated from the bottom of the mixer bowl, let your mixer run for another 7 minutes. Your dough will become a little shiny and somewhat elastic.

Remove dough from mixer and place on a lightly floured surface. Knead dough no more than 6 times then using your hands, form into a ball.

Coat the inside of a large mixing bowl with 1/2 cup of olive oil. Transfer your dough to the bowl, turning to coat. Cover with plastic wrap and set in a warm place for 1 hour.

After 1 hour, prepare a sheet pan with 1/2 cup olive oil and transfer your dough to the sheet pan. Stretch the dough to fit the sheet pan. Once the bread dough is fitted to the pan, begin making holes in the dough. Turn the dough over and coat the other side with olive oil. Cover and put in a warm place until the size has just about doubled.

A half hour before you are ready to bake, preheat your oven to 425 degrees.

When you are ready to put the bread in the oven, drizzle with remaining 3 tablespoons of olive oil and top with kosher salt or sea salt.

Bake until golden brown. 25 - 30 minutes.

Remove from the oven and do something fun! Or, just devour the whole pan. I usually want to do that, but alas, resist. :)