Tool

• Stand mixer

• Mixing bowls

• Baking sheet

Ingredients

• 2 cups warm water (about 110°F)

• 1 tablespoon granulated sugar

• 1 tablespoon active dry yeast

• 5½ cups all-purpose flour, divided

• 1½ teaspoons sea salt

• 2 tablespoons olive oil

Direction

Make the Dough

1. In the stand mixer bowl, stir together warm water, sugar, and yeast. Let sit 10 minutes until very foamy.

2. Add 3 cups flour, 1 tablespoon olive oil, and salt. Stir with a spatula.

3. Begin mixing with the dough hook on low. Add remaining 2½ cups flour, ½ cup at a time, scraping the bowl as needed.

4. Increase speed to medium‑low and knead 5 minutes, until dough pulls away from the bowl and forms a ball.

5. If sticky, add flour a few tablespoons at a time. Dough should spring back when pressed.

6. Transfer dough to a lightly oiled bowl, cover, and rise in a warm spot (75°F) 1 hour, until doubled.

Shape the Loaves

1. Punch down dough and turn onto a lightly floured surface. Divide in half.

2. Shape each half into a round by cupping your hands and pulling toward you to create tension.

3. Stretch and roll each round into an 8×11-inch oval.

4. Flip over and roll from the long side like a jelly roll, forming tapered ends. Pinch seam to seal.

5. Place loaves seam‑side down on a parchment‑lined baking sheet.

6. Brush with remaining 1 tablespoon olive oil. Cover loosely with plastic wrap and rise 30–40 minutes until puffy.

Bake

1. After 20 minutes of rising, place a 9×13-inch pan with ½ inch of water on the bottom oven rack.

2. Preheat oven to 375°F.

3. Once risen, slash each loaf with 3 diagonal cuts using a sharp knife or bread lame.

4. Bake 30–35 minutes, rotating pan after 20 minutes, until golden and hollow‑sounding when tapped.

5. Cool on the pan briefly, then transfer to a wire rack to cool completely before slicing.

Notes

• Proof warm (70–75°F): If your kitchen is cool, place dough in an unheated oven with the light on.

• Flour your hands and surface: Helps prevent sticking and makes shaping easier.

• Cool completely before slicing: Prevents tearing the crumb and keeps moisture inside the loaf.

Nutrition

Calories: 1405 • Carbs: 269g • Protein: 36g • Fat: 18g • Saturated Fat: 2g • Polyunsaturated Fat: 3g • Monounsaturated Fat: 11g • Sodium: 1764mg • Potassium: 388mg • Fiber: 10g • Sugar: 7g • Vitamin C: 0mg • Calcium: 61mg • Iron: 16mg