To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
Add all the dry ingredients to a mixing bowl and stir to mix.
Add the water and stir with a large wooden spoon until all the flour is absorbed.
Let the dough rest for 5 minutes and then stir for another minute. The dough should be soft and slightly sticky. Add more flour or water a little bit at a time to achieve this consistancy.
Add 1 Tbsp olive oil to a smooth work surface. (i.e. granite) to create an oil circle about 12 inches across.
Envelope fold the dough as shown in the video. Cover with a bowl and let it rest for 20 minutes.
Repeat the envelope folds 3 more times at 20-minute intervals. Add more oil to the work surface if the dough starts to stick. The dough becomes firmer and less sticky with each envelope fold.
After the final envelope fold place the dough in a bowl, cover and let rise for one hour.
At the end of the hour gently roll the dough into a 10 by 16 inch rectangle. Spread the grated Asiago cheese and Italian herbs over the dough and roll up like a cinnamon roll
Roll it up like a cinnamon roll. Use a serrated knife to cut the roll lengthwise half way through, leaving the very ends closed and uncut. This causes the roll to open up. Be careful to not cut all the way through.
Then cut the roll into 2 smaller rolls of equal size. Pinch the cut ends together. Place on a parchment-lined cookie sheet that doesn't have a lip. This lets you slide the loaves off the sheet onto the stone or steel. Cover and let rise for 1 hour or until puffy. During the last 30 minutes of rising, preheat the oven to 375°F. Put an oven stone or steel on a shelf in the middle of the oven.
Bake the loaves on the oven stone or steel. If you don't have an oven stone or steel bake the loaves on your parchment-lined cookie sheet. Bake for 20 - 25 minutes until golden brown and/or the internal temperature is at least 210°F