Attach the dough hook to your stand mixer. In the stand mixer bowl, combine warm water, sugar, and yeast. Give a quick stir with a spoon, and then allow to sit until foamy, about 5 minutes.

Add the flour, 1/2 cup herbs, 3 tablespoons oil, cheese, and salt to the yeast mixture. Mix on low speed for 5 to 10 minutes until well combined. The dough will pull away from the sides of the bowl. Transfer the dough to a lightly floured work surface, and knead for about 5 minutes. (Emeril said to knead for 10 minutes and I couldn't do it, but my bread came out fine.)

Form the dough into a ball and transfer to a lightly oiled bowl. Roll the dough around a little so it's coated in the oil too. Cover the bowl with plastic wrap and leave in a warm place for 1 hour to let the dough double in size. Punch down the dough and recover; allow dough to sit for an additional hour, to double in size.

Line a baking sheet with a Sil-Pat. (Emeril uses parchment paper lining dusted with cornmeal.)

Place the dough on a lightly floured work surface and knead it several times to form a ball. Dust a rolling pin with flour and roll the dough out to a 12" x 16" (or so) rectangle. Transfer the dough to the prepared baking sheet, and set aside. Allow dough to rise one last time for 1 hour.

Preheat oven to 450 degrees F.

In a small bowl, combine remaining herbs with 2 tablespoons vegetable oil. Using your fingertips, dimple the top of the dough with indentations about 1/2" deep. Brush the dough with the herb/oil mixture, save a little for after baking. Sprinkle dough with Kosher salt. Bake for 10 minutes. Rotate the baking sheet back to front. Bake for an additional 6 minutes, or until golden. Reomove bread from oven, brush with remaining herb/oil. Serve hot or at room temperature.