In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, yeast, and sugar. Let sit for about 5 minutes until bubbly and activated. If using instant yeast, you may skip this step.

Add half of the flour, olive oil, and salt. Mix on low speed until the mixture begins to come together.

Gradually add the remaining flour, a little at a time, until a soft dough forms that feels tacky but does not stick to your fingers. You may not need all the flour.

Switch to the dough hook attachment and knead on low speed for 5 minutes, or knead by hand until smooth and elastic.

Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel and place in a warm spot. Let rise until doubled in size, about 45 to 60 minutes.

Turn the risen dough out onto a lightly greased countertop. Divide in half. Pat each piece into a 10x15-inch rectangle.

Starting from the long edge, roll each rectangle into a log. Pinch the seam and tuck the ends under. Place seam side down on a parchment-lined baking sheet.

Using a sharp knife, make diagonal slashes across the tops of the loaves. Cover with a kitchen towel and let rise again for about 30 minutes, or until nearly doubled in size.

Preheat oven to 400°F.

Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Let cool slightly before slicing. Serve warm with butter, or alongside your favorite soups and meals!