Prepare the Dough

In a large mixing bowl, combine 3 ½ cups of bread flour, 2 ¼ teaspoons of active dry yeast, and 2 teaspoons of salt. Mix well to distribute the dry ingredients.

Add 1 ½ cups of warm water (around 100°F or 38°C) and 1 teaspoon of sugar to activate the yeast. Stir until the mixture forms a shaggy dough.

Drizzle in 1 tablespoon of olive oil, and use a wooden spoon or your hands to mix until the dough comes together.

Knead the Dough

Transfer the dough onto a lightly floured surface. Knead it for 8–10 minutes until it’s smooth and elastic. If the dough feels sticky, sprinkle a little more flour, but avoid overloading it.

First Proofing

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.

Let it rise in a warm, draft-free spot for 1–2 hours, or until it doubles in size.

Shape the Dough

Punch down the risen dough to release air bubbles. Turn it out onto a floured surface, and shape it into a round loaf or an elongated oval.

Second Proofing

Place the shaped dough onto a piece of parchment paper or in a proofing basket. Cover it again and let it rise for another 30–40 minutes, until it puffs up slightly.

Preheat and Prepare the Oven

Preheat your oven to 450°F (232°C). If using a Dutch oven, place it inside the oven to heat up for at least 30 minutes.

To create steam (if not using a Dutch oven), place a pan of hot water on the bottom rack of your oven.

Bake the Bread

Carefully transfer the dough (with parchment paper, if used) into the preheated Dutch oven. If baking on a sheet, place it directly on the center rack.

Cover the Dutch oven with its lid and bake for 25 minutes.

Remove the lid and bake for an additional 10–15 minutes until the crust turns golden brown.

Cool and Enjoy

Transfer the bread to a cooling rack and let it cool for at least 20 minutes before slicing. This allows the interior to set properly and makes slicing easier.

Tips for Success

Score the Dough: Use a sharp knife to make a shallow slash on the top of the loaf before baking. This allows it to expand beautifully in the oven.

Check for Doneness: Tap the bottom of the loaf—it should sound hollow when fully baked.

Storage: Wrap leftovers in a clean kitchen towel or store in a bread box to maintain freshness.