1 1/8 cups warm water
2 teaspoons dry yeast
2 tablespoons sugar
2 teaspoons Seasonello aromatic herbal salt (available here at The Olive Obession)
2 tablespoons Tuscan Herb Extra Virgin Olive Oil
4 cups flour
1/4 cup Asiago or Parmigiano Reggiano, grated
Preheat oven to 375 degrees. Combine warm water, yeast and sugar in a large mixing bowl. Let rest until foamy (about 10 minutes). Add Seasonello and Tuscan Herb Extra Virgin Olive Oil to yeast mixture and stir until salt is dissolved. Mix in flour 1 cup at a time until a sticky dough forms. Turn dough out onto a well-floured surface and knead until smooth and elastic (add more flour as needed). Form dough into a ball and brush the surface with Tuscan Herb Extra Virgin Olive Oil.
Return to mixing bowl, cover bowl with plastic wrap and a kitchen towel and let rest in a warm, draft-free area until double in size (about an hour). Punch dough down, knead a few more times, and form into either 1 large loaf or 2 smaller loaves (baguette style). Place loaves on a lightly oiled baking sheet, score tops, and cover loosely with plastic wrap. Let rest until almost double in size (about 20 minutes). Top loaves with grated Asiago or Parmigiano Reggiano. Bake 25-30 minutes or until top is golden brown. Brush top of bread lightly with Tuscan Herb Extra Virgin Olive Oil and cool on rack.