Place yeast, warm water, and granulated sugar in a large mixing bowl, and stir to combine. Allow the mixture to rest for 5-10 minutes until tan and frothy. Bubbles should form on the surface of the mixture.

Add the olive oil, salt, and 3 cups (360 grams) of bread flour. Mix on low speed using the dough hook, or fold by hand using a large spatula, until the flour is completely mixed in.

Add the remaining flour and mix until only a small amount of flour remains visible. If the dough is sticky add additional flour. It should be tacky, but not overly sticky. (When you press into it, only a speck should stick to your finger.)

If using an electric mixer, adjust to level 2 speed for 5 minutes. Alternatively, you can turn the dough onto a well-floured surface and knead by hand for 5 minutes.

Transfer the dough to a large bowl that has been rubbed with olive oil. Cover and allow to rest in a warm, dry place for 1 hour, or until the dough doubles in size.

Punch down the dough and divide into two balls. Roll each dough into a rectangle that is about 12 inches in length. Fold lengthwise in thirds to make one long and thin rectangle, about 3 inches in width. 

Turn the dough over onto a parchment-lined baking sheet. Pinch the ends of the dough shaping it into points on each end similar to a torpedo shape. 

Using a sharp knife cut 4-5 slashes into the dough. Cover and let rise for 30 minutes or until noticeably puffy and doubled in size a second time.

In a small bowl, whisk the egg white with cold water. Use a pastry brush to gently brush the egg wash over the bread dough. 

Bake in the oven for 25-30 minutes, or until golden brown. Remove from the oven and cool completely before slicing. See post for storage options.