In the bowl of a stand mixer, combine the flours, oregano, basil, garlic powder and onion powder. Using a whisk, stir until incorporated, then set aside.

In a separate bowl, combine the hot water, olive oil, active dry yeast, honey and salt. Stir until the salt has dissolved into the water and the ingredients are incorporated, then pour into the dry mixture.

Using the dough hook attachment on a low speed, combine the ingredients until the dough has become smooth. (Don't get over-anxious and speed up the mixer, as you'll get a face full of flour.)

Once the dough has come together, turn up the speed of the mixer, beating the dough against the sides of the container for 2-3 minutes.

Once the dough has finished mixing, spread it onto a greased jelly roll pan. (This will be a bit challenging, as the dough is a bit tacky and won't want to listen.) Cover it with a damp kitchen towel. Let it rise for 45 minutes in a warm place.

Once the dough has risen and doubled in size, preheat the oven to 450°F.

Create divets in the dough using your clean fingers, then season the bread with additional olive oil, salt and oregano.

Bake for 25 minutes or until top is golden brown.

Let the bread cool for 10 minutes, slice the bread into pieces and enjoy!