* 3 cups (375 g) all-purpose flour

* 1½ teaspoons salt

* 1 teaspoon instant yeast

* 1½ cups (360 ml) warm water

* 1 teaspoon sugar or honey

* 1 tablespoon olive oil, optional

* Extra flour for dusting

In a large mixing bowl, combine the flour, salt, and instant yeast. Add the sugar or honey and stir. Gradually pour in the warm water, mixing with a wooden spoon until a sticky, shaggy dough forms. Add olive oil if desired.

Cover the bowl tightly with plastic wrap or a clean kitchen towel. Leave the dough at room temperature for 8–12 hours, preferably overnight. The dough should become puffy and nearly double in size.

Lightly flour your work surface and transfer the dough onto it. Sprinkle the top with a little flour and gently fold the edges toward the center to form a round loaf. Avoid overworking the dough.

Place the shaped dough on parchment paper and cover loosely. Let it rest for about 30–45 minutes while you preheat the oven.

Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot inside while the oven heats. Carefully transfer the dough, with the parchment paper, into the hot pot. Cover with the lid and bake for 25 minutes.

Remove the lid and continue baking for 15–20 minutes, or until the crust is deeply golden brown and crisp.

Carefully remove the bread from the pot and place it on a wire rack. Let it cool for at least 30–45 minutes before slicing. This helps the inside finish setting properly.