Add milk to a large mixing bowl. Stir the honey into the milk until it has dissolved, and then add the yeast, egg, and olive oil. Add the dry ingredients to the mixture, ending with the flour just a cup or so at a time, until you have a nice pliable dough that starts to pull away from the bowl. Turn it out onto a lightly floured surface and knead for several minutes, until the dough bounces back when poked. Place into a large lightly oiled bowl, cover loosely with plastic wrap, and allow to rise in a warm place for about an hour, or until doubled in size.

Preheat the oven to 400°F, and line two large baking sheets with parchment. Divide the dough into three equal pieces and, with lightly oiled hands, begin stretching into a leaf shape roughly 1 inch thick, then place on the baking sheet. Using a sharp knife, make several decorative score marks in the dough, cutting all the way through. Gently spread the dough apart to widen the cuts, then let rise for another 15 minutes. Bake for 15 to 20 minutes, until the loaves are a nice golden brown color. Remove from oven and sprinkle with a little extra parmesan and salt if you like. This bread is best when enjoyed the same day.