Instructions:
- Activate the Yeast: Combine warm water, sugar, and yeast in a large mixing bowl. Let stand for 5 minutes until foamy.
- Mix the Dry Ingredients: Whisk together flour and salt in a separate bowl.
- Combine & Mix: Pour the olive oil into the yeast mixture. Gradually add the flour mixture into the wet ingredients. Mix aggressively by hand or with a dough hook until a shaggy, slightly sticky dough forms.
- Brief Rest (The 'Mini-Proof'): Cover the bowl with a clean tea towel. Let the dough rest for exactly 15 minutes to fully hydrate the flour.
- Shape & Prepare for Oven: Gently turn the dough out onto a lightly floured surface. Shape it quickly into a round or oval loaf. Place the shaped loaf onto a piece of parchment paper.
- Preheat & Final Rest: Place your oven-safe Dutch oven (or baking sheet) inside the oven. Preheat the oven to 450°F (230°C) and let it preheat for at least 15 minutes after it signals readiness.
- Score & Bake (Lid On/Covered): Carefully lift the parchment paper with the dough and place it inside the hot Dutch oven. Score the top once or twice if desired. Cover the Dutch oven and bake for 20 minutes.
- Finish Baking (Lid Off/Uncovered): Remove the lid. Brush lightly with egg wash or milk if using. Return to the oven and bake for an additional 15–20 minutes until the crust is deep golden brown and sounds hollow when tapped.
- Cool: Transfer the loaf immediately to a wire rack and let it cool for at least 30 minutes before slicing.