In the bowl of a stand mixer fitted with the paddle attachment, place Poolish. Add water, oil, yeast, basil, oregano, parsley, and rosemary. Add flours and salt, and beat at low speed for 4 minutes. Increase mixer speed to medium, and beat for 5 to 6 minutes. (To test if dough is ready, dust a small section of dough with flour. Pinch off a small portion, and slowly stretch to form a thin, translucent sheet. If dough tears, the dough is not ready. Beat 1 minute more before testing again.)
Grease a large bowl with oil. Turn out dough onto a heavily floured surface, and shape into a round. Place dough in bowl. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) for 2½ hours, folding dough in bowl every 30 minutes. (To fold, use a floured hand to reach under one side of dough, and pull gently over center; repeat with opposite side of dough.)
Place 2 (16x12-inch) sheets of parchment paper on a work surface, and generously dust with flour. On a lightly floured surface, turn out dough, and shape into a 14x10½-inch rectangle; dimple surface with fingertips. Using a bench scraper, cut dough in half lengthwise; transfer halves to prepared parchment sheets.
Gently stretch each portion of dough into a 15½x5-inch rectangle. Dimple surface again with fingertips. Cover with plastic wrap, and let rise for 1 hour.
Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
Quickly turn out each portion of dough onto a prepared pan.
Bake until golden and an instant-read thermometer inserted in center registers 205°F (96°C), 12 to 15 minutes. Let cool completely on wire racks.