Combine, water, oil and honey. Add yeast and mix well. In a separate 20-quart or larger mixer bowl, mix together the semolina, salt and flour with the dough hook. Knead 10 – 12 minutes. Dough should have a shine to it when ready. If the dough wraps around the hook during mixing, stop, push the dough down, then continue kneading.
Cover dough and put it in a lidded container (we use a lidded bus tub.) Let proof until doubled in size. Knock down and re-proof at least once, preferably twice.
Coat the bottoms of 2 sheet pans with extra virgin olive oil and kosher salt. Cut dough in half with a dough cutter or knife. Roll out each piece on a floured surface to shape of the pan. Place dough in pans. Coat the top of the dough with olive oil and a light sprinkling of kosher salt. Top with fresh herbs.
Let proof until almost doubled in size. Make dimples in the dough (dock) with your fingers.
Bake at 350º for approximately 18 minutes or until light golden brown.