In a large bowl or in the bowl of your KitchenAid, stir together the water, yeast, and sugar. Let sit for about ten minutes, or until foamy.

Add the salt, garlic powder, and olive oil to the yeast mixture and stir to combine.

If using a KitchenAid, use the dough hook attachment and add the flour about 1/2 cup at a time. Add flour until dough pulls away from the edgy and is just a little sticky to touch. Knead with the dough hook on low for about five minutes.

If not using a KitchenAid, stir in flour 1/2 cup at a time until it becomes to difficult to stir. Turn the dough onto a well-floured surface and continue to knead in the flour a bit at a time, until barely sticky to the touch.

Oil a large bowl with a little olive oil. Add the dough to the bowl and turn to coat. Cover with plastic wrap and leave in a warm place to rise until doubled, about an hour to an hour and a half.

After dough has risen, punch it down. Move one oven rack to the bottom of the oven, another to the middle. Preheat oven to 425 degrees. Lightly oil and flour a baking sheet.

Form the dough into a log on the baking sheet. Cover and let rise until almost doubled, about 45 minutes to an hour.

Once risen, lightly sprinkle the top with flour. Using a sharp knife, make three diagonal slits in the loaf.

Place an empty baking sheet on the bottom rack in the oven. Place the baking sheet with the dough on the middle rack. Before closing the oven door, pour 1/2 cup water onto the empty cooking sheet on the bottom rack. Close the oven door quickly to trap the steam. Bake for 15-20 minutes, or until golden brown.