Sprinkle yeast over 1/2 cup of the warm water in a large mixing bowl. Add sugar,
and let stand for 5 minutes.
Stir in remaining 1 cup water, the olive oil and salt.
Slowly add the flour, 1 cup at a time, and mix to make a dough. Turn the dough out
onto a lightly floured work surface and knead for about 4 minutes, or until the
dough is satiny and elastic.
Place dough in a lightly oiled bowl, cover with plastic
wrap or a damp towel, and let rise in a warm place until doubled in bulk, about
1 1/2 hours.
Punch down the dough and shape it into a 12-inch long oblong loaf. Place the
loaf on a lightly greased baking sheet (or one dusted with cornmeal), cover it with
a towel, and allow it to rise for 30 minutes.
Brush loaf lightly with warm water.
Bake it on the baking sheet in a preheated
400 degree F oven until it is golden brown and sounds hollow when the bottom is
tapped, about 35 minutes.
Remove the bread and cool it on a wire rack before serving.