1. Activate Your Starter and Mix the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, sugar, and salt. Stir gently until the sugar and salt dissolve and the starter is well distributed. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.

2. Knead Until Smooth: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, incorporating the olive oil gradually, until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked.

3. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the kneaded dough into the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 3-4 hours, or until it has doubled in size.

4. 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. On a lightly floured surface, shape each portion into a tight, round ball by pulling the edges underneath and pinching them together at the bottom.

5. Second Rise (Proofing): Lightly dust a baking sheet with cornmeal. Place the shaped dough balls on the prepared baking sheet, leaving ample space between them. Cover loosely with plastic wrap or a damp towel. Let them rise again in a warm place for 1-2 hours, or until they look puffy and have nearly doubled in size.

6. Preheat Oven and Score: While the dough is on its second rise, preheat your oven to 400 F (200 C). If you have a baking stone or Dutch oven, place it in the oven to preheat as well. Just before baking, use a sharp knife or a bread lame to score an “X” or a few parallel lines on the top of each dough ball. This helps the bread expand evenly.

7. Bake to Golden Perfection: Carefully transfer the proofed bread bowls to the preheated oven. If using a baking stone, you can place them directly on it. For a crispier crust, you can place a pan of hot water on the bottom rack of your oven to create steam. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) with an instant-read thermometer.

8. Cool and Hollow Out: Once baked, transfer the bread bowls to a wire rack to cool completely before hollowing them out. This usually takes about 30-60 minutes. Once cool, use a serrated knife to cut a circle around the top of each bread bowl, then carefully scoop out the soft interior bread, leaving a sturdy shell. Save the scooped-out bread for dipping!