Put water, yeast, and sugar in the bowl of a stand mixer. Stir to combine and let sit for ten minutes, or until foamy. Add salt and olive oil to the yeast mixture and stir to combine.
Use dough hook attachment of mixer and add the flour about ½ cup at a time. Add flour until dough pulls away from the edges of bowl and is just a little sticky to touch. Knead with the dough hook on low for about five minutes.
Put dough in a large metal bowl, oiled lightly with olive oil. Cover with plastic wrap, and place in preheated oven for 40 minutes, or until it's doubled in size.
When dough has risen, punch it down. And transfer to a floured 35cm banneton, return to oven and let rise until almost doubled, about 30-45 minutes.
Increase oven to steam cooking 220°C. Lightly flour a large baking tray, and carefully turn out dough from banneton. Using a sharp knife, make six diagonal slits in the loaf (about ½ cm deep).
Bake for 20-25 minutes, or until golden brown. Serve warm with topping of your choice.
