Heat water to 110 degrees. Add the yeast & sugar & stir gently to dissolve. Let the yeast water stand to proof for 10 minutes.
Add 3 cups of flour to the bowl of a stand mixer with the dough hook attached. Add in a tablespoon of olive oil & the salt.
When the yeast is finished proofing, pour it into the mixer & stir on low for a couple minutes.
Turn the mixer off & add in the remaining 2 cups of flour. Gently stir to combine. Once the flour is mostly incorporated, turn the mixer to the #4 setting & set a timer for 10 minutes. The dough should start to look smooth & elastic, with nothing stuck to the sides of the bowl (but the dough will look as though it's sticking to the bottom of the bowl).
Toward the end of the kneading time, pour a little olive oil in a large bowl & spread it around with your fingers to make sure all the sides are coated. Use the oily hand to remove the dough from the mixer bowl & the dough hook.
Shape the dough into a ball & set it in the oiled bowl. Turn to coat on all sides. Cover & let rise for about an hour, or until doubled in size.
Punch the dough down in the center. Separate into two equal parts & shape into loaves. Slice indentations in the tops of the loaves. Cover & let rise for another 30 minutes.
Bake in a preheated oven at 375 for 30-35 minutes or until the tops are golden brown & the bread sounds hollow when you tap on it. ENJOY!!!
