Step 1

Combine *active dry yeast, sugar, and water. Allow it to sit for approximately 5 minutes or until bubbly. If you are using instant years, there's no reason to let it sit and get bubbly.

Step 2

Add 2 cups of flour, salt, and olive oil to the yeast mixture and stir until combined with a wooden spoon.

Step 3

Lightly flour a working surface and knead bread together until soft and silky. Approximately 10 minutes. Form a ball with the dough and put it into an oiled bowl, turning the dough once so it's oiled on both sides. Cover with plastic wrap and let it rise for 1 hour.

Step 4

Preheat oven to 400°F. If using a baking stone, put it in the oven while preheating.

Step 5

After 1 hour, turn the dough out onto a floured working surface. Gently deflate with your fingertips and form a rectangle. Form the dough into a batard or torpedo shape and put it on a baking sheet lined with parchment paper or a silicone mat. Alternatively, place it on parchment paper on a hard surface like the back of the baking sheet, pizza peel, or bread board. Set it aside to rise 20 minutes.

Step 6

Score the bread 1/4" deep with a lame or sharp knife and place the bread in the oven. Optionally spray the oven walls with filtered water to create steam.

Step 7

Bake for 20 minutes. Remove from the oven and allow to cool completely on a cooling rack before slicing.