1. Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foaminess is your visual cue that the yeast is alive and ready to work.

2. Combine Wet and Dry Ingredients: Add the salt and 2 tablespoons of olive oil to the yeast mixture. Gradually add the bread flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes. The dough should spring back when lightly poked.

4. First Rise: Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. This is a crucial step for developing flavor and texture; look for a noticeable increase in volume.

5. Shape the Bread Bowls: Gently punch down the risen dough to release the air. Divide the dough into 4-6 equal portions, depending on your desired bread bowl size. Shape each portion into a tight, round ball. Place the shaped dough balls on a baking sheet lined with parchment paper and lightly dusted with cornmeal. Leave ample space between each ball.

6. Second Rise and Preheat Oven: Cover the shaped dough balls loosely with plastic wrap or a clean towel and let them rise again for 30-45 minutes, or until visibly puffy. During the last 15 minutes of this rise, preheat your oven to 400F (200C).

7. Bake the Bread Bowls: Score the top of each bread bowl with a sharp knife or razor blade (an “X” or a few parallel lines work well). This helps the bread expand evenly. Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210F (93-99C). The bottoms should sound hollow when tapped.

8. Cool and Serve: Transfer the baked bread bowls to a wire rack to cool completely before hollowing them out and serving. Cooling prevents them from becoming gummy inside.