Turn your oven at 210°F (100°C) to create a warm environment.
In a micro-wave safe container, whisk water and milk and put in the micro-wave. Check regularly to have just warm liquids: not hot.
Rehydrate the instant yeast: place it in the warm milk and water, mix and let sit -covered with a tea towel- for 10 minutes.
In the bowl of a stand-mixer, mix the flour and sugar. Add the liquids and mix a little on low speed before adding the salt; Rehydrated yeast MUSTN’T touch the salt when you add it to the flour. That's why you have to add it after.
As soon as the dough starts to come off the bowl, add the egg and then the room temperature butter.
Turn off your oven. Grease a medium bowl (not too small as the dough will expand) with olive oil and place the dough in it.
First rise: Cover with plastic wrap or a tea towel and place in the oven for an hour and a half.
Place dough on a lightly floured work surface and punch down the dough to release the air.
With a floured rolling pin, roll out until the dough is about 1/4 inch thick; take the four corners of the dough and make them meet at the center; form a rounded shape.
Place the dough in a parchment paper on a baking pan.
Second rise: Place in your fridge for 45 minutes. Dough should double in size.
During the last five minutes, preheat your oven at 375°F (190°C). Brush your dough with egg wash and add some herbs if desired.
Bake for about 20 minutes.
*How to add 1/4 egg: crack an egg above a small container, beat the egg with a fork and then carefully fold the amount of egg you need with a spoon or a fork. That way the egg you don't use can be kept in the container in the fridge for another use .
**You can use some of the egg to make the egg wash.