Activation of the yeast and dough preparation

In a large bowl, dissolve the yeast (and sugar, if using) in about 100 ml of lukewarm water. Let it rest for 5–10 minutes until a soft foam forms on the surface.

Add the flour to the bowl and gradually pour in the remaining lukewarm water. Begin kneading, then incorporate the salt and, if desired, the oil. Work the dough for 8–10 minutes until it becomes smooth and elastic.

First rise and shaping the bread

Form the dough into a ball and place it in a bowl lightly greased with a drizzle of oil. Cover with plastic wrap or a slightly damp cloth and let it rise in a warm place for about 1 to 1.5 hours, until it doubles in size.

Take the risen dough, gently deflate it with your hands, and shape it into a loaf or round boule—or get creative! Place it on a baking tray lined with parchment paper.

Second rise and baking

Cover the dough again and let it rest for another 30–40 minutes. Meanwhile, preheat the oven to 220 °C (430 °F).

Score the surface of the bread with diagonal cuts and, if you like, brush it lightly with water or oil.

Bake for the first 10 minutes at 220 °C, then lower the temperature to 200 °C (390 °F) and bake for another 25–30 minutes, until the crust is golden and tapping the base produces a hollow sound.

Cooling and seasoning

Take the bread out of the oven and let it cool on a wire rack. Wait at least 30 minutes before slicing—it will thank you with its fragrant crumb!

Finally, dress it to your liking.