- 2 cups warm water, 105-115°F
- 1 Tablespoon active dry yeast
- 1 Tablespoon granulated sugar
- 5 cups all-purpose flour, more as needed
- 2 ½ teaspoons table salt or fine sea salt
- 1 teaspoon olive oil
- Melted salted butter, optional
- In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes or until it begins to bubble and foam.
- In a stand mixer, fitted with a paddle attachment stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky.
- Drizzle and rub olive oil in bottom of a large bowl place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rest in a warm place for 30-60 minutes.
- Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a large rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder. Tuck both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make several diagonal cuts across the top of each loaf with a knife or bread lame. Cover loaves and let rise 30 to 60 minutes.
- Preheat the oven to 400°F. Bake 20 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If browning too fast, lightly cover with foil and lower the temperature to 375°F.
- Brush the top with melted butter, if desired. Slice and serve while warm