Finally decided to ditch the oil in the dough (especially because it drinks up all the EVOO that coats the pan during proof and bake) and results were more than I could ask for. Struck gold. 77% hydration; 3 day CF; 6 hour RT proof; homemade aged/dried mooz.
Also, living in a predominantly Asian community, I have easy access to Thai Basil and that's what you see in these pics. I have to say, I quite love the sweeter, more citrus-y notes it brings.