In a small bowl, I combine warm water, sugar, and yeast. I let it sit for 5–10 minutes until it turns frothy. This tells me the yeast is alive and ready.

In a large bowl, I mix the flour and salt. Then I pour in the yeast mixture and olive oil. I mix until it starts to form a shaggy dough.

I knead it on a floured surface for about 8–10 minutes, or until smooth and elastic. When using a stand mixer, I knead on medium for 6 minutes.

I place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.

I punch down the dough, divide it into two, and shape each into a long loaf about 12 inches long. Then I place them on a parchment-lined baking sheet.

I cover the loaves with a towel and let them rest again for 30 minutes while the oven preheats to 425°F (220°C).

Right before baking, I lightly slash the tops with a sharp knife. Then I bake for 20–25 minutes, or until golden brown and the loaves sound hollow when tapped.

I let the bread cool completely on a wire rack before slicing. It’s hard to wait, but it’s worth it!