Rinse mushrooms well with warm water. Submerge and soak mushrooms in 1 1/4 cups boiling water for 20 minutes. Drain, reserving liquid for recipe and mushrooms for another use. You should be left with a generous cup of liquid. Allow to cool to 100℉-110℉.
In the bowl of a stand mixer fitted with a dough hook, combine mushroom liquid not warmer than 110℉, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil, herbs and salt. Knead dough adding more flour by the 1/4 cup until dough starts to pull away from the sides of the bowl and is soft and smooth without being sticky. Turn dough into a lightly oiled bowl, cover and allow to rise until double in size. About 60 minutes
Preheat oven to 400℉ and place a baking stone in the centre of the oven. Place a piece of parchment large enough for the cooked bread boule onto a flat surface with no edges like a turned over baking sheet or a bread peel if you have one. Knead dough gently to deflate to remove any air bubbles. Form into a round loaf and place on parchment. Cover loosely with a kitchen towel or greased plastic wrap and allow to rise until double in size, about 45-60 minutes.
Slice top with one long slash along the center using a very sharp knife or bread lame. Spritz with water and slide the parchment paper along with the boule onto preheated baking stone. Bake fore 35 minutes, spritzing again with water half way through baking time. Remove from oven and allow to cool prior to slicing.
Use regular olive oil if mushroom infused is not available.