Step 1

Add the water, yeast and sugar to the bowl of a mixer and mix with a fork to combine. Set aside for 5-10 minutes, until the yeast is nice and frothy.

Step 2

Add the salt and 4 cups of the flour to the bowl. Mix on low to medium-low speed with the paddle attachment until combined. It will be pretty wet at this point. Add the remaining cup of flour ¼ cup at a time until the dough is soft and pliable, but not sticky.

Step 3

Turn the dough out onto a floured surface and knead for 3-4 minutes by hand until smooth. Pour the olive oil into a large bowl and add the dough, turning to coat the entire thing with the oil. Cover with plastic wrap or a clean kitchen towel.

Step 4

Let the dough rise until doubled, about an hour at room temperature. You can speed up this process by setting the oven to warm or the lowest heat, typically 170℉. Place the covered bowl in the oven and drop a couple ice cubes on the bottom of the oven to create moisture. Check the dough after 20-25 minutes.

Step 5

Once doubled, split the dough into two equal portions. Roll each half into a rectangle about 9x15 inches, though it doesn’t have to be exact. Roll the dough up the long side and pinch along the seam and ends.

Step 6

Place the two rolls of dough on a large parchment lined baking sheet. Use a sharp knife to cut 4-5 slightly diagonal slashes across the tops of the dough. Cover with a kitchen towel and let rise for 20-30 minutes.

Step 7

While the loaves rise, preheat the oven to 400℉. When the loaves have nearly doubled in size, bake on the center rack of the oven for 18-22 minutes. If you want to create steam to add to the crispiness of the crust, toss a few ice cubes on the bottom of the oven and close the door quickly to trap it inside.

Step 8

If desired, brush the outside of the loaves with melted butter just after they come out of the oven.

Step 9

Allow to cool completely before slicing to avoid the bread turning gummy.