In the large bowl of a stand mixer, combine water, yeast and ½ teaspoon sugar and give it a quick stir to combine. Let sit for 10 minutes, or until the yeast foams.

Add remaining sugar (and honey, if using), 1 Tablespoon butter, salt, and 2 cups flour to the bowl. Using the dough hook attachment, mix at low speed until the dough has come together and has a soft consistency. If it's still pretty sticky, add more flour 1 Tablespoon at a time until the desired consistency is achieved. Let continue to mix for 5 more minutes, or until the dough is smooth and pulls away from the sides of the bowl.

Coat the inside of a separate large bowl with a thin layer of olive oil. Transfer dough to oiled bowl, coat dough with oil, then cover with a clean dishtowel or plastic wrap and place in a warm area for 45 minutes, or until the dough has doubled in size.

Once the dough has risen, gently punch it down and turn out onto a nonstick mat or floured surface. Roll out the dough into a long rectangle with the short side about 8" wide. Roll the dough up, starting at the short edge. Place seam side down into a greased 8"x4" loaf pan. Loosely cover with plastic wrap and set in a warm place to rise again, about 1 hour. 

Preheat oven to 375°F and adjust oven rack to lower-middle position. Bake 30 minutes or until golden brown on top and sound hollow when tapped. Brush with melted butter, then carefully remove from pan and transfer to a wire rack to cool completely.

Slice, serve and enjoy!