1 1/8 cup 110 degree water
1 tablespoon sugar
1 tablespoon yeast
1.5 teaspoons salt
1 tablespoon olive oil
3 cups flour
Dissolve the yeast in the warm water with sugar. Allow it to activate for 5 minutes.
In the bowl of an electric stand mixer with dough hook attached, add the flour, salt and oil. Combine. Add in the yeast mixture and mix on low speed for 5 minutes. The dough should be a soft ball that is not sticky. If it is sticky, add in an addition 1/4 cup flour.
Remove the bowl from the mixer. Cover it with plastic wrap and allow it to sit in a warm place or bread proof setting in the oven for 1-2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface. Press and shape it into a rectangle that is about9x13 inches in size. Begin to roll the dough from one side (on the long side). Once rolled, place it seem side down on the baking sheet. Cut deep cuts into the top using a sharp knife.
Allow it to rise another hour or so until doubled in size again.
Preheat the oven to 375 degrees. Bake the loaf for 25-30 minutes.