In a large bowl stir together 1-1/4 cups of the flour, the yeast, and 1 teaspoon salt. Add 1-1/4 cups warm water (120 degree F to 130 degree F) and 1 tablespoon of the oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

Punch down dough. Turn out onto a lightly floured surface. Divide in half. Lightly oil 2 baking sheets. Shape each half into a ball. Place on prepared baking sheets. Cover and let rest for 10 minutes. Flatten each ball into a circle about 9 inches in diameter. Press 1/2-inch-deep indentations about 2 inches apart into the surface with your fingers. Brush with the remaining 1 tablespoon olive oil. Sprinkle with cheese, nuts, pepper, and coarse salt. Cover; let rise in a warm place until nearly double (about 20 minutes).

Bake in a 375 degree F oven for 25 to 30 minutes or until golden. Remove from baking sheets; cool on wire racks. Makes 2 rounds (12 servings per bread).