1 tablespoon active dry yeast
1-1/2 cups warm water (110-115F), divided
1 tablespoon sugar
4 cups all-purpose flour, divided
2 teaspoons kosher or seasalt
2 tablespoons olive oil, divided
Cornmeal, for sprinkling
In mixing bowl of mixer (or large mixing bowl), mix yeast into 1/2 cup warm water. Mix well until combined. Let the mixture sit in the bowl for 4 or 5 minutes, until yeast is dissolved.
Add sugar and 2 cups of flour and remaining 1 cup water to the bowl; mix with mixer (or with wooden spoon) until smooth. The dough will resemble a batter. Let stand for 10 minutes or so, until mixture rises and bubbles a little in the bowl.
Measure in salt, 1 tablespoon oil, and 1/2 cup flour; mix. Continue adding flour, 1/2 cup at a time, and mixing it in until it is all added. Mix until the dough forms a ball. Dump the ball of dough on the countertop, and gather it into a ball.
Grease another mixing bowl with remaining tablespoon of olive oil. Place the dough into the bowl and turn to coat.
Cover with a kitchen towel and place in an oven set to the proof setting (about 100F degrees) or cover with additional towels and set in a warm place.
Allow dough to rise until double in size , about one hour.
Turn dough onto a floured surface and roll and pull until you've shaped a 16- inch long loaf. ( You can also make 2 8-inch loaf). Place the loaf on a greased baking sheet sprinkled with cornmeal.
Cover the loaf with a clean kitchen towel and let rise until double, about 45 minutes.
Make 6-8 diagonal slashes in the top of the loaf using a very sharp knife.
Bake at 400F for 25-30 minutes or until nicely browned. Cool on wire rack.