Sprinkle the yeast and sugar in the warm water. Stir it together and let it sit for 10 minutes. Whisk 2 cups of the flour and salt together in a large bowl.

After the yeast in the water has become foamy, pour it and the melted butter into the flour while stirring to combine it and form a sticky ball.

Dust a clean large cutting board with the remaining flour and turn the dough ball out onto it. Knead the dough in the loose flour, working it into the dough as you do to make a firm elastic ball. When nearly all of the excess flour has been worked into the ball, it should be about the right consistency; approximately 8-10 minutes.

Pour the olive oil into a bowl and put the ball in it, turning several times to coat the outside of the ball in oil. Cover the bowl with a clean kitchen towel and let it rest 45 minutes, or until doubled in size, in a warm place.

Turn the dough out onto a clean cutting board that’s been dusted with flour. Deflate the ball by pushing down on it with your fist and pat it out to make a rough circle. Cover it again with the same towel and let it rest for another 15 minutes.

Remove the towel and pat the dough out into a large rectangle. Working from the long side opposite from you, roll the dough towards you. Once it’s at the end, wet the edge closest to you with water and finish rolling it up to seal it together.  Transfer the rolled loaf to a parchment lined baking sheet, cover it, and let it rest for another 45 minutes.

Preheat the oven at 375F and place the rack in the middle position.

After the dough has rested cut 4-5 diagonal incisions across the top of the bread about 1/8th inch deep. Mix the egg white and teaspoon of water together and brush the top and sides of the bread with the egg wash.

Bake the bread in the oven for 20-25 minutes or until it’s risen and has become golden brown on the outside and makes a hollow sound when tapped on the top.

Remove the bread and allow it to cool at least 5 minutes before cutting and serving.