In a large mixing bowl stir together the warm water and yeast.
Stir in the bread flour, salt, and 1 TBSP of the olive oil until well combined and a dough is formed.
Knead the dough by hand while in the bowl for about 10 minutes or until the dough is smooth and elastic.
Drizzle 1 tsp of the olive oil over the dough then toss to coat.
Loosely cover the bowl and set aside in a warm place to rise for 90 minutes.
Line a large baking sheet with parchment paper and set aside.
Separate the dough into 4 equal size pieces then roll each piece of dough into a log shape roughly 6-inches long by 2-inches wide and place them onto the baking sheet lined with parchment paper.
Use your hands to gently flatten the dough logs then brush the tops with 1 tsp of olive oil and set aside to rise again for 45 more minutes.
Preheat the oven to 375°F.
Bake the breads in the preheated oven until lightly browned on top and have a hollow sound when tapped on the bottom, about 23 minutes.
Transfer the breads to a cooling rack and allow to cool for at least 30 minutes before using.
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