Directions

• Step 1
  Dissolve yeast in warm water in a small bowl. Allow to sit for 5–10 minutes to get bubbly. In a large bowl, whisk together 2¾ cups flour and salt. Stir yeast mixture into dry ingredients, mixing until a soft dough is formed. Cover and allow to rest for 15 minutes.
• Step 2
  Turn dough out onto a lightly floured surface. Knead dough 8–10 minutes until smooth and elastic, adding additional flour as needed so dough is not too sticky. Place dough in a lightly oiled bowl, turning once to coat the surface of the dough. Allow to rise 40–50 minutes, or until doubled in bulk. Punch dough down a few times and divide in half.
• Step 3
  Place dough halves on a lightly floured surface. Roll each piece into a 12" rope-shaped loaf. Place loaves on a lightly greased baking pan. Brush dough lightly with olive oil, cover, and allow to rise an additional 20 minutes, or until doubled.
• Step 4
  Preheat oven to 450°F. Cut 3 slices ¼"deep diagonally across each loaf. Bake for 20 minutes, or until the bottoms are browned and loaves produce a hollow sound when tapped. Transfer to wire racks to cool.