Activate the yeast – In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes or until it becomes frothy.

Mix the dough – In a large mixing bowl, add the bread flour and salt. Pour in the activated yeast mixture and olive oil, then stir until a dough forms.

Knead the dough – Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step.

First rise – Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise for 1-2 hours or until it doubles in size.

Shape the loaf – Punch down the dough, then shape it into a long, oval loaf (or bastone shape).

Second rise – Place the shaped dough on a parchment-lined baking sheet. Cover it again and let it rise for about 30 minutes.

Preheat the oven – While the dough is rising, preheat your oven to 450°F (230°C).

Score the bread – Once the dough has risen, use a sharp knife to make a few diagonal slashes on the top of the loaf. This helps the bread expand evenly while baking.

Bake – Place the dough in the preheated oven and bake for 25-30 minutes or until the bread has a deep golden-brown crust and sounds hollow when tapped on the bottom.

Cool – Let the bread cool on a wire rack before slicing.