In the bowl of a stand mixer, combine warm water, sugar, and yeast. Stir and let sit for 10 minutes until frothy.

Add olive oil, salt, and half the flour. Mix on low speed with a dough hook until combined.

Gradually add remaining flour ½ cup at a time until dough pulls away from the bowl. Add up to ½ cup more flour if needed.

Continue kneading on low for 2 more minutes until the dough is soft and no longer sticky.

Cover the bowl with a towel and let the dough rise for 30 minutes.

Lightly grease a large baking sheet or French bread loaf pans.

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On a floured surface, divide the dough in two. Roll each half into a 14” x 8” rectangle.

Roll each rectangle tightly from the long side, pressing out air bubbles. Place seam-side down on the prepared baking sheet.

Cover with a kitchen towel and let rise in a warm place until doubled, about 30–40 minutes.

Preheat the oven to 375°F.

Make the egg wash by whisking the egg and water together. Brush over the risen loaves, including the sides.

Score each loaf with 4 diagonal slashes using a baker’s lame or razor blade.

Place the baking sheet in the oven and quickly toss 5–6 ice cubes into the bottom of the oven. Close the door immediately.

Bake for 20–25 minutes until golden brown.

Let cool completely before slicing. Enjoy!