Instructions

1. In the bowl of a mixer combine the water, yeast and sugar. Stir to combine. Allow the mixture to sit until foamy, about 5 minutes. To the bowl add 2 cups of flour and the olive oil. Mix on low speed until a rough dough is formed. Add the salt and slowly add the remaining flour until a ball is formed. It should no longer stick to the side of the bowl. If it does, add the remaining 2 tablespoons flour. Kneed on medium low speed until the dough springs back when pushed with your finger, about 7 minutes. The dough should be smooth and still feel a bit tacky but should not stick to your fingers.  Remove the dough from the mixer and form into a smooth ball. Place in a clean oiled bowl, flipping the dough ball so it is coated in oil. Cover with plastic wrap and allow the dough to rise until doubled in size, about 1 hour.
2. Remove the dough from the bowl and gently stretch it to a 9 inch by 6 inch rectangle. Working with the long edge across the front of you, roll the dough tightly, as you would a jelly roll. Seal the seam by pinching along the edge. Oil a 9 x 4 1/2 inch loaf pan and nestle the dough in the pan. Cover with plastic wrap and allow to double in size again, another hour.
3. Preheat the oven to 400 degrees F. Position a rack in the center of the oven and one as low as it will go, practically on the oven floor. 5 minutes before baking, place an 8 inch baking dish filled with 1/2 inch water on the bottom rack.
4. Uncover the dough and using a sharp knife make 3 shallow slits at an angle on top of the dough. Bake until golden brown and it sounds hollow when tapped, about 30 minutes. Remove the bread from the pan and cool completely on a wire rack before slicing and serving.