In a stand mixer bowl add the yeast and warm water. If using active (not instant) yeast, add a pinch of the sugar and let sit for 10-15 minutes until bubbly. If using instant (not active) yeast, continue.
Add the sugar and olive oil and stir to combine.
Add half of the flour and stir to combine. Add all the salt. Add the rest of the flour 1/2 cup at a time until fully incorporated. This shouldn't be a very sticky dough, so if it is add flour a tablespoon at a time until you get a soft, cohesive dough.
Put dough in a lightly-oiled bowl and cover with plastic.
In 15 minutes, stretch and fold in the bowl: using your hand or a bench scraper, gather from the far side and bring up and over and push down and back to the rear of the bowl. Turn the bowl and repeat 20+ times. Cover.
Do the above every 5 more times. (90 minutes total)
Let rest in the bowl until puffy.
Turn the dough out onto a lightly oiled surface or a Silpat and divide in half. Press each half into a roughly 9" x 13" flat and roll up on long side. Pinch edge to seal. Put on a French Bread pan (with or without parchment) and cover with greased plastic wrap or a towel. Let rest another hour. Should be puffy.
Put oven rack in center, put a pan with ice cubes on the bottom, and heat oven to 375°F / 190°C. (350°F / 157°C Convection)
Slash the top of the loaves 3-4 times with a sharp knife. (See notes.)
Bake 25-30 minutes, rotating half way through, until golden brown and thermometer registers 190°F / 88°C inside loaves.
Optional: Brush with melted butter immediately after removing from oven.