In a small bowl, combine water, yeast and sugar. Let sit for 5 minutes, or until slightly foamy.

In a large mixing bowl, add 2 cups flour and 2-1/2 teaspoons salt. Stir in yeast mixture and 1 teaspoon olive oil. Knead using your stand mixer fitted with the dough hook, or by hand, for 3-4 minutes. Add remaining flour, 1/2 cup at a time, until dough is a smooth cohesive ball (not sticky). Form into a round ball.

Drizzle dough ball with remaining olive oil; turn to coat evenly. Cover bowl with a dry towel. Let rest for 30 minutes, or up to 1 hour.

Place dough onto a floured surface and divide in half. Roll into a 15-inch rectangle. From the short end, roll dough into a cylinder using your hands.

Turn both ends under the cylinder and press sides in to create a log shape. Place onto a large baking sheet. Repeat with the second dough ball.

Using a sharp knife, slice three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise for 30-60 minutes (the longer, the better!).

Preheat oven to 400 degrees F. Bake for 20-23 minutes, or until tops are lightly golden.

Remove from oven. Brush loaves with melted butter.

Let rest for at least 20 minutes, before slicing.

Enjoy!