In a small bowl, dissolve 1 teaspoon of sugar in 1 cup of warm water. Add 2 ¼ teaspoons of active dry yeast and let sit for about 10 minutes.

In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of sugar, and 1 ½ teaspoons of pink salt. Whisk thoroughly.

Make a well in the center of the dry mixture and pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms.

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

Shape the dough into a ball, place it in oiled bowl, cover, and let it rise for about 1 hour, until doubled in size.

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

Preheat the oven to 375°F (190°C). Prepare the egg wash by whisking 1 beaten egg.

Brush the top of the dough with the egg wash and bake for 25-30 minutes until golden brown.

Remove the loaf from the oven, transfer to a wire rack, and allow to cool for at least 15 minutes before slicing.