Using a large bowl, add flour, sugar, salt and yeast; stir until well combined.

Add water and stir until well combined.

Drizzle olive oil on the inside of a large bowl. Transfer dough into bowl, turning to coat with oil. Cover bowl with plastic wrap and let rise in a warm place for 1 hour, or until dough has doubled in size. (Tip: Whenever I bake bread, I let it rise in my oven. I do not turn the oven on, but I do turn the oven light on…this provides just enough heat to create a warm spot with no air drafts.)

Line a standard baking sheet with parchment paper. Dust parchment paper with cornmeal and set aside.

Divide the dough into 2 equal pieces. Flatten each piece into a 10” round piece of dough. Fold edges of each disc in to create a tight ball of dough. Place dough balls on prepared baking sheet. Cover lightly and let rise in a warm place for 1 more hour.

Preheat oven to 425°F. Bake for 15 minutes, and then reduce temperature to 375°F. Continue baking for 18-20 more minutes, or until loaves are golden brown.

Let loaves cool for at least 30 minutes before slicing.