YOU SAID:

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 .

INTO JAPANESE

パドルアタッチメントを取り付けたスタンドミキサーのボウルに、小麦粉、酵母、乾燥イタリアンハーブ、塩2カップを入れます。温水、温かいミルク、1/4カップのオイルを追加します。よく混ざるまで、約2分間叩きます。残りの小麦粉を一度に1/2カップずつ混ぜ、必要に応じて木のスプーンに切り替えて、柔らかくべたつく生地が形成されるようにします。 ステップ2 スクレイピング

BACK INTO ENGLISH

Place flour, yeast, dried Italian herbs, and 2 cups of salt in a bowl of a stand mixer with a paddle attachment. Add warm water, warm milk and 1/4 cup oil. Tap for about 2 minutes until it mixes well. Mix the remaining flour 1/2 cup at a time

INTO JAPANESE

パドルアタッチメント付きのスタンドミキサーのボウルに、小麦粉、酵母、乾燥イタリアンハーブ、および2カップの塩を入れます。ぬるま湯、温かいミルク、1/4カップのオイルを加えます。よく混ざるまで約2分間タップします。残りの小麦粉を1/2カップずつ混ぜる

BACK INTO ENGLISH

Place flour, yeast, dried Italian herbs, and 2 cups of salt in a bowl of a stand mixer with paddle attachment. Add lukewarm water, warm milk and 1/4 cup oil. Tap for about 2 minutes until it mixes well. Mix the remaining flour in 1/2 cups each

INTO JAPANESE

パドルアタッチメント付きのスタンドミキサーのボウルに、小麦粉、酵母、乾燥イタリアンハーブ、および2カップの塩を入れます。ぬるま湯、温かいミルク、1/4カップのオイルを加えます。よく混ざるまで約2分間タップします。残りの小麦粉をそれぞれ1/2カップに混ぜます

BACK INTO ENGLISH

Place flour, yeast, dried Italian herbs, and 2 cups of salt in a bowl of a stand mixer with paddle attachment. Add lukewarm water, warm milk and 1/4 cup oil. Tap for about 2 minutes until it mixes well. 1/2 cup each of the remaining flour

INTO JAPANESE

パドルアタッチメント付きのスタンドミキサーのボウルに、小麦粉、酵母、乾燥イタリアンハーブ、および2カップの塩を入れます。ぬるま湯、温かいミルク、1/4カップのオイルを加えます。よく混ざるまで約2分間タップします。残りの小麦粉各1/2カップ

BACK INTO ENGLISH

Place flour, yeast, dried Italian herbs, and 2 cups of salt in a bowl of a stand mixer with paddle attachment. Add lukewarm water, warm milk and 1/4 cup oil. Tap for about 2 minutes until it mixes well. 1/2 cup each of the remaining flour