• 6 cups (723 g) flour (bread- or cake flour or both)
• 2 tablespoons (24 g) instant yeast
• 2 tablespoons (25 g) sugar
• 1 ½ teaspoons (9 g) salt
• 2 cups (480 ml) very warm water (50°C)
• ¼ cup (60 ml) olive oil

Mix flour, yeast, salt, sugar, water and 2 tablespoons (30 ml) of olive oil in a large bowl with a spoon until a shaggy dough forms. Knead the dough until smooth, about 4 minutes. Form a ball, place back in the bowl and cover to rise for 15 minutes in a warm place.  Divide the dough as preferred, I used my big bread pan (next time I will use two pans instead). Drizzle your loaf with remaining olive oil and slash the top with a sharp knife.
Place the loaf in die middle rack of your cold oven with a pan of hot tap water underneath it. Close the oven, set temperature to 200 ºC and start your timer for 40 minutes.
Once your time is done, remove from the oven onto a cooling rack to cool completely before slicing.

Note:
I find it easier to remove by brushing on a thin layer of olive oil to my pan before I add the dough.
4 days later and it is still soft!
Do NOT preheat your oven.