Activate the yeast. In a medium bowl, combine warm water and sugar. Sprinkle the yeast over the top, stir gently, and let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be expired or the water was too hot or too cold.

Mix the dough. In a large bowl, whisk flour and salt. Add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms and most of the flour is hydrated.

Knead to smooth. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Add small sprinkles of flour only if needed to prevent sticking.

First rise. Lightly oil a clean bowl. Place the dough inside, turning it once to coat. Cover with a clean towel or plastic wrap and let rise in a warm spot for 60–90 minutes, or until doubled in size.

Shape the loaf. Gently punch down the dough to release air. Turn it out and press into a rough rectangle. Roll it up tightly from the long side into a log, tucking the ends under to create tension and a smooth surface.

Second rise. Place the shaped loaf on a parchment-lined or semolina-dusted baking sheet. Cover loosely and let it rise for 30–45 minutes, or until puffy and about 1.5 times its size. It should spring back slowly when poked.

Preheat and steam setup. While the dough rises, preheat the oven to 425°F (220°C). Place an empty metal pan on the bottom rack to preheat—this will help create steam for a crisp crust.

Score and glaze. Using a sharp knife or lame, make 3–4 diagonal slashes across the top of the loaf. For shine, whisk the egg white with 1 tablespoon water and brush it lightly over the surface.

Bake with steam. Place the loaf in the oven. Carefully pour 1 cup of hot water into the preheated pan to create steam, and quickly close the door. Bake for 25–30 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.

Cool before slicing. Transfer to a wire rack and let it cool for at least 30 minutes. This sets the crumb and makes slicing cleaner.