Activate the Yeast: In a small bowl, dissolve sugar in lukewarm water. Sprinkle the yeast over the top and stir. Let it sit for about 5-10 minutes, or until it becomes frothy, indicating the yeast is activated.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Stir together until a sticky dough forms.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment and mix on medium speed for 5-7 minutes.
First Rise: Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-1.5 hours, or until it doubles in size.
Shape the Dough: After the dough has risen, punch it down to release air bubbles. Turn it out onto a floured surface and divide it into two equal portions. Shape each portion into a long, thin loaf or "stick" shape (about 12 inches long). Place the loaves on a baking sheet lined with parchment paper.
Second Rise: Cover the shaped loaves with a towel and allow them to rise for another 30 minutes.
Preheat the Oven: While the dough is rising, preheat your oven to 220°C (425°F). If you have a baking stone, preheat it as well.
Bake the Stecca: Once the dough has risen, place the baking sheet in the oven. Bake for 25-30 minutes or until the loaves are golden brown with a crisp crust. If you like, you can spritz the oven with water just before baking to create steam for a crunchier crust.
Cool and Serve: Allow the bread to cool on a wire rack for a few minutes before slicing and serving.
