4 cups all-purpose flour or bread flour
1 ½ teaspoons salt
1 teaspoon sugar
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ cups warm water (about 110°F / 43°C)
2 tablespoons olive oil (optional, for softer crumb)
Extra flour for dusting
Ezoic
Instructions
Step 1: Activate the Yeast
In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This step ensures the yeast is active and ready to work.
Step 2: Make the Dough
Add flour and salt to the yeast mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. Add olive oil if using. The dough should be slightly sticky but manageable.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should spring back slightly when pressed with your finger.
Step 4: First Rise
Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1–1½ hours, or until doubled in size.
Step 5: Shape and Second Rise
Punch down the dough gently and shape it into a round or oval loaf. Place on a parchment-lined baking sheet. Cover loosely and let rise again for 30–45 minutes until slightly puffed
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