Step 1
Combine 2 cups flour yeast dried Italian herbs and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water warm milk and 1/4 cup oil; beat until well combined about 2 minutes. Mix in remaining flour 1/2 cup at a time switching to a wooden spoon when needed until a soft and sticky dough is formed.
Step 2
Scrape down the sides of the bowl drizzle the sides with 1 tablespoon oil and cover loosely with plastic wrap. Let rise at room temperature until doubled in size about 1 hour.
Step 3
Oil an 11x17-inch baking sheet.
Step 4
Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest uncovered at room temperature for 15 minutes.
Step 5
Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
Step 6
Decorate dough by gently pressing down cherry tomatoes asparagus red peppers bell peppers olives dill sage parsley basil pine nuts and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
Step 7
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed about 20 more minutes. Let cool in the pan for 5 minutes then carefully slip out onto a cooling rack. Cool and serve at room temperature.