Mix dry ingredients: In a large bowl, combine flour, salt, sugar, and yeast. Stir so everything’s evenly distributed. No fancy sifting required—this isn’t a chemistry exam.

Add liquids: Pour in warm water and olive oil. Stir with a wooden spoon until it comes together into a shaggy, sticky dough. It should look messy—don’t worry, that’s a good thing.

First rise: Cover the bowl with a towel and let it sit in a warm spot for 1–2 hours, until it doubles in size. Patience, my friend—it’s rising magic happening.

Prepare for baking: Preheat your oven to 425°F (220°C). If you want a rustic crust, place a baking stone or heavy baking sheet in the oven to heat up.

Shape the dough: Gently scrape the dough onto a floured surface. Fold it over itself a few times, form it into a rough oval or round—perfection is optional. Transfer to parchment paper for easy handling.

Optional topping: Drizzle with olive oil and sprinkle with sea salt or herbs for that Instagram-worthy finish.

Bake: Carefully transfer the dough (on the parchment) onto your preheated sheet or stone. Bake for 25–30 minutes until the crust is golden and crispy. Tap the bottom—it should sound hollow.

Cool slightly: Let the loaf sit 10–15 minutes before slicing. Trust me, the smell will tempt you, but cutting too soon can squash that perfect crumb.