1.5 cups warm water
2 teaspoons yeast
3 cups all purpose flour
1 teaspoon granulated sugar
1 teaspoon olive oil
2 teaspoons salt
1 tablespoon dried basil
Add water, yeast and sugar to a large mixing bowl. Let sit for 10 minutes or until yeast is activated (foamy). After 10 minutes, add salt, oil, and basil to the mixture and mix thoroughly.
Add flour and mix with your hands until it comes together into a dough. Take out of the bowl and knead on a flat surface until dough is smooth but firm. You can add more flour or water as needed to get the right consistency. Dough should bounce back a bit when you poke it with your finger.
Lightly oil your large mixing bowl, and place dough ball in the bowl. Cover with damp towel and let rise for 2 hours.
Once risen, remove from bowl and knead until excess air has escaped from dough ball and dough forms a smooth ball. Cut dough into two equal portions and form into loaves.
Place loaves on baking sheet lined with parchment paper. Score dough a few times with a sharp knife and cover again to let rise for 1 more hour.
Fill a pan (I used a round cake pan) with one inch of hot water, place at bottom of oven, and preheat oven to 450 degrees Fahrenheit. Once loaves are done proofing, place them into oven and bake for 25 minutes. Make sure your water level in the cake pan is still at about 1 inch. This will add steam into the equation and will allow your loaves to get a nice crispy outside and a soft inside!
Once bread is done, take it out of the oven and let cool.
Slice bread and serve with just some butter, or toast the slices and spread some mashed avocado and cracked pepper on top! Wrap any extra bread in plastic wrap so it does not dry out.