In the bowl of a stand mixer fitted with the dough hook, stir together the warm water, sugar, and yeast, and set aside for about 10 minutes or until very foamy.

Add 3 cups (360g) of flour to the mixture along with 1 tablespoon olive oil and the salt. Stir together with a spatula, then begin mixing with the dough hook on low speed. Add the remaining 2½ cups (300g) of flour a half cup at a time while mixing. Stop and scrape down the sides and bottom of the bowl occasionally.

Once the flour has been incorporated, increase the mixer speed to medium-low and continue to knead until the dough pulls away from the bowl and forms a ball, about 5 minutes. (The dough should spring back when pressed, and not stick to your finger. Add additional flour, a few tablespoons at a time if needed.)

Transfer to a lightly oiled large bowl, cover with plastic wrap, and place in a warm place (about 75°F) to rise until doubled in size, about an hour.

Punch down the dough and turn it out onto a lightly floured surface. Divide it in half. Shape each half into a round by cupping your hands around the dough and gently pulling the dough toward you a few times to create tension and a tight ball.

Stretch and roll each dough ball into an 8x11-inch long oval. Flip each oval over. Starting on one long side, roll the dough like a jelly roll into an oval shape with pointed tapered ends. Pinch the seam together to seal.

Line a baking sheet with parchment paper and place the loaves on the pan, seam side down. Brush with the remaining 1 tablespoon olive oil and loosely cover with plastic wrap. Allow to rise once more until very visibly puffed, 30 to 40 minutes.

After the loaves have risen for 20 minutes, arrange one oven rack in the middle of the oven and one on the bottom. Fill a 9x13-inch pan with ½-inch of water and place on the bottom rack of the oven. Preheat the oven to 375°F.

Once risen, cut 3 diagonal slashes on top of each risen loaf using a bread lame or very sharp knife. Place the loaves on the middle rack of the oven.

Bake for 30 to 35 minutes, rotating the pan after 20 minutes, until golden brown and the loaves sound hollow when you tap on them. Let the loaves cool for a few minutes on the pan before transferring to a wire rack to cool completely before slicing.