In a small bowl, mix 1 teaspoon of sugar with 1 cup of warm water and sprinkle 2 teaspoons of active dry yeast on top. Let sit for about 10 minutes until frothy.

In a large mixing bowl, combine 2.5 cups of all-purpose flour, the remaining sugar, and 1 teaspoon of pink salt. Stir until well incorporated.

Create a well in the center of the dry ingredients. Pour the yeast mixture and 2 tablespoons of olive oil into the flour. Mix until a dough begins to form.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a towel, and let rise for about 1 hour or until doubled in size.

Punch down the dough to release air, shape into a loaf, and place on a parchment-lined baking sheet. Let rise for another 30 minutes.

Preheat oven to 375°F. Whisk an egg and brush over the top of the loaf.

Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.

Let cool on a wire rack for at least 15-20 minutes before slicing.