Line two pans with parchment paper or a baking mat and set aside. Dissolve the yeast and sugar in a small bowl with warm water. Cover with saran wrap until it poufs.
In a large bowl, combine 4 cups flour, salt, 1 teaspoon olive oil and the yeast mixture. Beat on medium speed (using a dough hook if you have one). Add 1/2 cup flour at a time until the dough becomes smooth, not sticky. Knead 3 minutes with a dough hook or 5-6 minutes by hand.
Cover the dough ball with 1 teaspoon oil and place in a large bowl. Cover with saran wrap or a towel and allow to rise until doubles in size.
Punch down the dough and then divide into six balls. Form each piece into a ball and pinch the bottom to round it. Then place seam down on pan.
Cut an X on the top and allow to rise for 30 minutes, or until doubles in size. Preheat the oven to 400°F while bread bowls are rising. Bake for 25-30 minutes, or until golden brown.
For serving, cut a large round piece out of the top of the bread bowl and then hallow out the center.
Yeast: I prefer to use active dry yeast. If using instant yeast, simply mix it in with the dry ingredients and skip proofing it in water first.To help dough rise quicker: Turn oven to 150°F and then turn off. Place bowl inside of oven (leave a small crack) and let rise about 20-30 minutes. You can also place the bowl on a heating pad.