In the bowl of a stand mixer, add the flour and the salt. Set aside.
To a small bowl, add the 2 teaspoons of sugar and the warm water (110-115 degrees F). Then, sprinkle the 1 packet of active dry yeast evenly on top of the water, but do not stir it. Let stand for about 10-15 minutes untouched on the countertop. After 10-15 minutes, the yeast should look foamy on top of the water.
To the stand mixer bowl with the flour and salt, add 2 tablespoons of good quality olive oil. Then, pour in the water and yeast. Mix on low speed with the dough hook attachment to incorporate ingredients, about 1-2 minutes. Change speed to medium and mix for about 5-7 minutes, or until a sticky dough forms. *If the dough is sticking too much to the sides of the bowl, sprinkle in a very small amount of flour.
Turn the dough out onto a lightly floured surface. Gently knead the dough about 5 or 6 times, just to get the surface of the dough smooth and taut and to shape the dough into a large ball. Add the dough ball to a large oiled bowl, cover the bowl with plastic wrap, and allow the dough to rise for 1 hour. The dough should double in size.
Sprinkle about 1 tablespoon of yellow corn grits on the bottom of a large baking sheet.
Preheat oven to 400 degrees F.
Turn the proofed dough out onto a lightly floured surface. Gently form it into a long even loaf about 14-18 inches long, taking care to not overwork the dough. Transfer the dough loaf to the baking sheet on top of the yellow corn grits. Cover the dough with a tea towel and let rise for an additional 30 minutes.
Carefully brush the top of the dough loaf with the beaten egg. Then use a knife to cut a few diagonal 1/4" deep slits in the top of the dough surface. Sprinkle top of loaf with sesame seeds (if using).
Bake the Italian loaf in the oven at 400 degrees F for 20-25 minutes, or until golden brown.
Allow the Italian bread to cool about 30 minutes to 1 hour before slicing.