A couple of noteworthy mentions. If you make this, take the time to make the herb oil that he suggests. It really, really adds to the overall flavor of this bread. Also, eat it warm. Oh my holey-bread-dipped-in-oil goodness! It actually kind of reminded me of a croissant.... flaky, crispy, chewy, WOW! When it cooled, it was still delicious, but when I make this again, it will be timed to coincide with a meal.
I chose to make the poolish version. I used bread flour in my poolish, but I used Sir Lancelot flour in the final dough. The only toppings I added were the herb-infused oil and some sun-dried tomato pesto. And guess what? I FINALLY learned how to work with wetter dough. My ciabatta experience taught me that wetter is better. This stuff was all new to me folks. And now I know!