If you are not using a Dutch oven, refer to specific notes for alternative methods.

Due to its sticky nature, this dough should be managed using a silicone spatula to prevent unnecessary mess or handling complications.

In a small mixing bowl, combine the yeast, sugar, and warm water. Cover the bowl with plastic wrap and allow the mixture to rest for five minutes until bubbles appear, indicating activation.

In a larger mixing bowl, whisk together the bread flour and salt until evenly distributed. Gradually pour in the olive oil and the prepared yeast mixture, blending gently with a silicone spatula until all the flour is moistened and the dough becomes sticky.

Form the dough into a rough ball. Lightly coat its surface with cooking spray, then cover the bowl with plastic wrap followed by a clean kitchen towel. Place the bowl in a warm, draft-free environment to rise for 2 to 3 hours or until the dough has doubled in size. For detailed rising techniques, consult additional notes.

To deepen the flavor, you may refrigerate the dough for up to three days after its initial rise. While in the fridge, the dough may expand further and deflate slightly; this is normal. When ready to bake, proceed to the next steps.

Using a silicone spatula, transfer the dough onto a lightly floured sheet of parchment paper. Fold the dough by bringing its outer edges toward the center until a more structured ball forms. Lightly spray its surface with nonstick cooking spray, cover loosely with plastic wrap, and let it rest for 45 minutes as you preheat the oven.

Set the oven to 425°F and place the Dutch oven inside to preheat uncovered. Confirm with your Dutch oven’s manufacturer that this step is safe for your specific product.

Carefully remove the plastic wrap from the dough. Using oven mitts, take the preheated Dutch oven out of the oven. Lift the parchment paper and gently lower both the dough and paper into the pot. Secure the lid immediately and return the Dutch oven to the oven.

Bake for 40 minutes with the lid on. Remove the Dutch oven and use a pastry brush to evenly coat the bread with melted butter to enhance its color.

Place the uncovered Dutch oven back into the oven and bake for an additional 10 to 12 minutes or until the crust achieves a rich, golden-brown hue.

Once baked, let the bread cool for a minimum of five minutes before slicing to ensure optimal texture and flavor.