In a large mixing bowl, whisk together the flour, instant dry yeast, sugar, and coarse salt. Then add in the warm water and 2 tablespoons of olive oil; mix together with a sturdy wooden spoon until a shaggy dough forms.

Turn out onto a clean lightly floured surface and knead until the dough comes together and becomes smooth, about 4 minutes.

Form a smooth dough ball and return to the mixing bowl. Cover with a clean tea towel and let rise in a warm place for 30 minutes.

Divide the dough in half and form into two loaf shapes; place loaves into two standard-size 9?5 greased loaf pans.

Drizzle each with a tablespoon of olive oil, then slash the tops of the loaves about 1/4-inch deep with a sharp knife.

Place loaves on the middle rack of a cold oven with a pan filled with hot tap water on the rack below it.

Close the oven, set the heat at 400 degrees F, and start a timer for 40 minutes.

After 40 minutes, remove the pans from the oven, carefully transfer bread out of the pans and onto a cooling rack to cool completely.