Combine the flours with the salt in a bowl. Make a hole and add the water with the sugar and yeast. Start mixing up homogenize, cover with a cloth and wait 10-15 minutes.
Begin to knead. As it is a wet mass, you can use a mixer or robot with dough hook (about 8-10 minutes), or it can be done by hand. It is easier if the first minutes you fold the dough on itself using a scraper lightly greased with oil. Be careful not to add more flour.
Grease the work table, pour the dough and knead by hand, greasing them from time to time with oil or moistening them with water, working continuously or with short kneading and resting for 15-30 minutes. In this video of Beatriz Echeverria (Babette’s oven) The French method for hand-working wet dough is well explained.
When the dough is smooth, elastic and soft (see photos), cover with a damp cloth or kitchen film in a greased container, and let lift until almost double in size. It shouldn’t take more than an hour, but it depends a lot on yeast, kneading, and temperature.
Grease a rectangular tray of about 15×25 cm (approximately) and about 3 cm high with oil. Gently add the raised dough and spread it slightly without squashing it, spreading it from the bottom with greased hands. It does not have to be perfect, it will expand by itself. Brush with oil and leave to rise for 20-30 minutes.
Preheat the oven to 250-240ºC. Roll out the dough again very gently, taking it from the bottom and stretching it with your fingers, without completely reaching the edges of the source. Brush it again with oil and practice some holes all over the surface by sinking your fingers. Water again with a little more oil and let it rest for 10 minutes.
Season with the desired ingredients, without overloading it. In this case, chopped dried tomatoes and Provencal herbs. Press them gently, add more oil and let it rest again for 10 minutes. Do not let it rise more than 3 cm in height.
Finally, season with another jet of oil, add coarse salt and place in the oven. Bake 5 minutes, lower the temperature to 220ºC and continue baking until golden brown, about 15-20 minutes total. Sprinkle with oil as soon as it comes out of the oven, wait 5 minutes, unmold and let cool on a rack.