Place warm water in a bowl and add the second tablespoon sugar and the yeast. Stir to blend. Give the yeast time to proof, about 10 minutes.

With the mixer on low, slowly add the liquid, then add the olive oil. Mix on a fairly slow speed until all of the flour is incorporated. Use a rubber scraper to bring flour from the sides into the mix. Add remaining flour slowly watching the dough. When it begins to pull away from the sides of the bowl you should have enough.

Transfer the dough from the bowl to a lightly floured work-surface. Knead by hand for 8-10 minutes. Add flour only if the dough continues to stick to your hands. The dough will now be soft and elastic.

Place the dough in a lightly oiled (olive oil) bowl and cover with plastic. The dough will double in size in about 1 hour.

Divide the dough into 2 pieces. Flatten one piece into a rectangle about 8 x 10-inches. From the long side, begin rolling, pinching after each roll. When fully rolled, pinch the roll together very well to avoid un-rolling while baking. Pinch the ends tightly. Place the loaf on a baking sheet that has been sprinkled liberally with cornmeal. Repeat for the second loaf. Cover the loaves with plastic and allow to double in size, about 1 hour.

Pre-heat the oven to 400° F. Make three diagonal slashes in each loaf. Bake for 35 to 40 minutes. The bread will be a deep golden color and produce a hollow sound when thumped.

Immediately upon removal from the oven, brush the bread with an eggwash consisting of one egg white heavily beaten with 1-2 tablespoons water.

Cool on a rack.