In a bowl, combine 1 cup warm water (110°F/43°C), 2 tsp sugar, and 2 1/4 tsp active dry yeast. Let the mixture sit for about 5-7 minutes, or until it becomes creamy and foamy. This indicates the yeast is active.

In a large mixing bowl, combine 3 cups of flour (all-purpose or Farina Tipo 00), 2 tsp salt, and any optional ingredients like sugar or sesame seeds. Gradually add the yeast mixture to the dry ingredients, mixing with a wooden spoon or dough hook. Slowly incorporate additional water (about 1/4 cup at a time) until the dough forms a sticky ball.

Transfer the dough to a floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes. Shape the dough into a ball.

Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for 1 hour, or until it doubles in size.

Punch down the risen dough to release air. Shape it into a loaf or round boule and place it on a baking sheet sprinkled with cornmeal. Cover and let it rise again for 30 minutes.

Preheat your oven to 375°F (190°C). Use a sharp knife to score the top of the dough with diagonal slashes. For extra flavor and shine, brush the loaf with an egg wash and sprinkle with coarse sea salt or sesame seeds. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature with olive oil, butter, or your favorite spread.