In a small bowl, combine 1 cup of warm water with 1 tablespoon of sugar and 2¼ teaspoons of active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 3 cups of bread flour and 1½ teaspoons of salt.

Pour the frothy yeast mixture into the flour-salt bowl and add 1 tablespoon of olive oil (if using). Stir until a sticky dough forms.

Turn the dough out onto a floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover, and let rise in a warm area for 1-2 hours until doubled.

Punch down the risen dough and divide into two pieces. Shape each into a long loaf.

Place the loaves onto a parchment-lined baking sheet, cover, and let rise for another 30–45 minutes.

Preheat the oven to 375°F. Score the tops of the loaves with a sharp knife.

Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.

Remove from oven and cool on a wire rack for at least 20 minutes before slicing.