In the bowl of your stand mixer (or a large bowl) add the warm water, sugar, and yeast. Stir gently then let sit for about 10 minutes to proof.
Add in the salt, chopped rosemary, Italian seasoning, black pepper, olive oil, and whole wheat flour. Use your dough hook to stir.
Add in the bread flour with the mixer running on low. The dough should start forming into a ball. Continue mixing for about 5 minutes, adding more bread flour if the dough starts sticking to the hook.
While the dough is kneading, lightly drizzle a large bowl with olive oil and turn it to coat. After the dough is done, place the dough ball into the oiled bowl; cover and let rise until doubled in size. This should take about an hour.
Line a baking sheet with a piece of parchment and spread some cornmeal evenly across (just a little bit). After an hour, punch down the dough and form it into a round loaf. Place it onto the cornmeal dusted parchment paper; cover with plastic wrap and let rise until doubled in size, about 45 minutes.
While you're waiting for the dough to rise, preheat the oven to 400 degrees and place a pizza stone inside. Also, mix your egg with 1 Tablespoon of water and whisk to make your egg wash.
Once the dough has rise, gently brush the top with the egg wash and sprinkle some fleur de sel on top.
Transfer the dough to your preheated stone and bake for 20-25 minutes or until the top is golden brown