Combine 4 cups of all-purpose flour and 2¼ teaspoons of active dry yeast in a large mixing bowl. Make a well in the center and pour in 1½ cups of warm water. Stir until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

Transfer the kneaded dough into a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise for about 2 hours, or until doubled in size.

Punch down the dough, divide into two portions, and shape each into a rectangular loaf. Place on parchment-lined baking sheets.

Cover the loaves loosely with a kitchen towel and let them rise again for about 1 hour.

Preheat the oven to 450°F (230°C). Drizzle loaves with olive oil, sprinkle with salt, and bake for 25-30 minutes or until golden brown.