In a large bowl, whisk together flour, salt, and yeast. If you’re using active dry yeast, dissolve it in a few tablespoons of warm water first—bubble test included. Active yeast should foam in 5–10 minutes.

Pour in warm water (and olive oil if using) and stir with a wooden spoon until shaggy dough forms. Don’t worry, it looks messy—this is normal. The hydration ratio here gives you a tacky, loose dough.

Cover the bowl with plastic wrap or a damp towel. Let it sit at room temperature for 1 hour, or until doubled and dotted with air pockets.

Generously flour a kitchen towel and your work surface. Turn the dough out gently, and fold the edges toward the center in three simple turns. This creates surface tension. Transfer the dough seam-side down onto the towel, seam-side up.

Cover the dough loosely and rest for 30–45 minutes, until puffy. You’re looking for a gentle jiggle—think soufflé wobble.

Place a Dutch oven in the oven and preheat to 450°F. Carefully remove the pot, lift the dough by the towel edges, and set it inside. Score the top with a sharp knife or lame. Cover and bake for 25 minutes, then remove the lid and bake another 10–15 minutes for a golden, crackly crust.

Use tongs to transfer the hot loaf to a wire rack. Let it rest at least 20 minutes before slicing—this locks in moisture.