In a large mixing bowl combine the yeast, water, and whole-wheat flour. Stir and let sit until bubbly, twenty minutes or up to 8 hours (like say if you wanted to start this before work). At this point I chopped up the garlic and herbs and allowed them to steep in the olive oil.
Add the salt and the remaining three cups flour, stir to form a shaggy mess. Let rest for 15-25 minutes. At this point you could use a stand mixer to thoroughly combine everything. But, despite my fondness for gadgets and food processors and my Kitchenaid, for this bread all I use is my wooden spoon and time. Stirring and sort of folding the dough about two or three times until it’s fairly smooth and well combined. Once it’s cohesive enough that it can form a ball I let this rise to at least twice but sometime to three times the original size which takes anywhere from an hour to three. Drizzle the top with olive oil and form into a ball. Place the ball on your prepared baking surface and let rest for another ten-thirty minutes. I don’t roll out my dough I slowly press it into the shape I want using my fingertips like I’m giving it a nice massage that if you were on the receiving end of would feel nice but not make you scream in pain. Once the dough is almost the size you want add the olive oil herb mixture to the dough and press it in with your fingertips, making a dimpled surface.
Pre-heat the oven to 425
Allow to rise for at least another twenty minutes, sometimes I let it double in size but by this point I’m usually running behind. If it’s not doubled there will be more oven spring and slightly fewer dimples.
Bake for 25-30 minutes, until golden brown. Sprinkle the warm bread with a pinch of sea salt and some grated Parmesan.