In a large bowl, combine 4 cups of all-purpose flour and 2¼ teaspoons of active dry yeast. Gradually pour in 1½ cups of warm water, stirring to form a shaggy dough.

Transfer the sticky dough onto a floured surface and knead it for about 10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for approximately 2 hours.

After the dough has risen, punch it down gently, divide into two equal pieces, and shape into rectangular loaves.

Transfer the shaped loaves onto parchment-lined baking sheets, cover loosely, and let them rise for another hour.

Preheat your oven to 450°F (230°C). Drizzle the loaves with olive oil and sprinkle with coarse sea salt, then bake for 25-30 minutes.