Instructions

1. Activate the yeast

In a large bowl, mix the lukewarm water, sugar, and dry yeast.

Let it sit for 5–10 minutes until it becomes foamy on top.

2. Make the dough

Add the flour and salt to the bowl.

Mix with a spoon or spatula until everything comes together into a shaggy, sticky dough.

(Optional) Add 1 tbsp olive oil for a softer crumb.

3. First rise

Cover the bowl with plastic wrap or a towel.

Let it rise for 1½–2 hours at room temperature, or until doubled in size.

For even better flavor, you can refrigerate it for 8–12 hours.

4. Shape the dough

Dust your hands and a surface with flour.

Turn the dough out gently—don’t knead.

Fold the dough edges inward to form a round ball.

Place it on parchment paper and let it rest for 30 minutes.

5. Preheat the oven

Place a Dutch oven (or heavy pot with lid) inside your oven.

Preheat to 230°C (450°F) for at least 30 minutes.

6. Bake

Carefully remove the hot pot from the oven.

Lift the dough using the parchment paper and place it inside the pot.

Cover with the lid and bake for 30 minutes.

Remove the lid and bake for another 10–15 minutes until golden and crisp.

7. Cool

Let the bread cool on a rack for at least 30 minutes before slicing.