Place 2 ½ cups flour, water, olive oil, sugar, yeast, and salt in a stand mixer.

Use the dough hook attachment on low speed to mix the ingredients. After the ingredients are mixed, adjust the speed to medium and continue to mix for 5 to 6 minutes until a smooth, elastic dough forms. The dough shouldn't be sticky and should pull away from the sides and bottom of the bowl. Add extra flour ¼ cup at a time to reach the correct consistency.

Form the dough into a ball, and drizzle with oil. Cover the bowl, and allow the dough to double in size, about 30 to 40 minutes.

After the dough doubles in size, use your hand to deflate the dough. Form it into a long loaf shape about 12 inches x 3 inches, and transfer it to a parchment lined baking sheet. Use a sharp knife or bread lame to cut slits into the top of the dough. Cover the dough, and allow the it to rise a second time, about 20 to 30 minutes.

While the dough rises, preheat the oven to 375°F. After the dough rises, use a pastry brush to apply the egg wash if using. Toss ice cubes into the bottom of the oven or place ice cubes in a heat safe pan. Place the pan on the bottom rack. Bake the bread for 25 to 35 minutes or until the crust is golden brown.

After the bread bakes, allow it to cool completely before slicing. Serve it with your favorite entree or dipping sauce.

Please see post for storage recommendations.