Submitted by Fustini's Petoskey
Preheat oven to 375 degrees. Combine warm water, yeast and sugar in a large mixing bowl. Let rest until foamy (about 10 minutes). Add salt, spice blend and olive oil to yeast mixture and stir until salt is dossolved. 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 if needed). Form dough into a ball and brush the surface with more olive oil. Return it to the 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 1 hour).
Punch the 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). To loaves with grated Asiago or Parmigiano Reggiano if using. Bake 25-30 minutes or until the top is golden brown. Brush the top of the bread lightly with more olive oil and cool on a rack.