Line a 10-inch (25-cm) round pan or two 6-inch (15-cm) round pans with baking paper.

If dough is frozen, allow it to defrost in the bag (this takes approximately two hours at room temperature). 

Lay out a large piece of baking paper. Sprinkle lightly with flour. Turn over dough onto paper, and cut each one-pound chunk into 12 pieces, yielding 24 pieces roughly golf-ball sized.

Mix olive oil with herbs, garlic, cheese, and pepper. Smear over dough ball halves, and place into baking paper-lined pan.

Cover with another sheet of baking paper, and place in a warm spot for 45 minutes to an hour, until doubled in size. Preheat oven to 350°F (180°C).

Remove baking paper cover and bake for 30 minutes (if making two 6-inch pans, bake for 25 minutes).

Lift parchment and bread out of pan and transfer to cooling rack. Serve warm.