Directions

1. Pour warm water and ½ tablespoon sugar into a stand mixer bowl or large mixing bowl. Sprinkle in the yeast; then stir and let stand until it’s foamy, about 5 minutes.
2. Add remaining 1 ½ tablespoons sugar, the egg, ¼ cup Parmesan, the dill, chives, rosemary, 2 tablespoons olive oil, and the salt. Blend with the paddle attachment on low speed, or stir with a spoon until egg is incorporated.
3. Add 1 ½ cups flour and blend on low speed, or stir to combine. Switch to the dough hook. Gradually add 2 1/2 cups more flour, blending on low speed or stirring to incorporate. Knead dough on medium speed until smooth and elastic, about 10 minutes. Dough should be moist and a little tacky; if it’s still sticky, add about 1/2 cup more flour, 2 tablespoons at a time, until it’s no longer sticky. Or knead dough by hand on a floured surface, adding just enough flour as required to prevent sticking, until it’s smooth and elastic, about 15 minutes.