Mix the water, yeast, and sugar in a large mixing bowl and allow to rest. Look for the yeast to activate and appear foamy in about 5 minutes. Add the salt, olive oil and 3 cups of water and stir until combined. The dough will start to come together and still be quite sticky. Discard your mixing spoon and add in one more cup of flour and start kneading with your hands. I usually punch the dough down in the center and fold the dough in half repeatedly until the dough is smooth and elastic. It should no longer feel sticky on your hands, but if it does, add small amounts of additional flour until desired consistency is reached. Cover bowl and leave in a warm place in your kitchen for 1 hour.

Remove cover and add remaining ½ cup of flour to the top of the bread and repeat the kneading technique again until bread is smooth and elastic once more. Here, I divide the loaf into three equal sections then shape into log slender ropes on a large cookie sheet. Start to braid on one end as far as you can, then tuck the loose ends under. Turn pan around to the other end (where you started to braid) and you’ll have to do a reverse, backward braid to make the pattern match on this end. Then tuck under the ends. Sprinkle with about a tablespoon of flour, then cover and allow to rise another hour more. Note: You don’t have to braid the loaf like I do, but it sure makes it look pretty! You can truly shape it however you’d like.

Preheat oven to 350 degrees. Remove cover and bake for 30 minutes. The bread is done when you tap on it and it sounds hollow in the center. Place on a cutting board in the center of your dining table and dig in – bonus points if you use bare hands.