In a large mixing bowl (or your stand mixer bowl), combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy. This is the yeast waking up and getting ready to work.

Tip: If it doesn’t foam, your yeast might be expired or the water might’ve been too hot.

Add in the olive oil and salt, then slowly stir in the flour one cup at a time. If using a stand mixer, switch to a dough hook and let it knead on medium speed for about 8 minutes. If mixing by hand, knead on a lightly floured surface for 10 minutes.

The dough should be smooth and elastic—not too sticky.

Lightly grease a mixing bowl with olive oil. Place the dough in the bowl, cover with a clean towel, and let it rise for about 1 to 1.5 hours or until it doubles in size.

Hack: I like placing it in the oven (turned off) with the light on. It creates a cozy spot for the dough to rise.

Punch down the dough and divide it into 4 equal parts. Shape each into a log about 8 inches long. Lay them on a baking sheet lined with parchment paper. Cover and let rise again for 30 minutes.

Preheat your oven to 375°F. Right before baking, you can slash the tops of each loaf lightly with a sharp knife for that bakery look.

Bake for about 20–25 minutes, until the bread is golden and sounds hollow when tapped.

Let it cool slightly before slicing.