Proof the yeast. In a large bowl, mix warm water with sugar or honey. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy. If it doesn’t foam, your water may be too hot or the yeast is inactive.

Combine the dry ingredients. In a separate bowl, whisk the flour and salt. If you’re using instant yeast, add it directly to the flour instead of proofing.

Bring the dough together. Add the flour mixture to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Add the olive oil if using and mix until incorporated.

Knead until smooth. Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add flour sparingly as needed.

First rise. Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a damp towel or plastic wrap. Let rise at room temperature for 60–90 minutes, or until doubled in size.

Shape the loaf. Gently deflate the dough and turn it onto a clean surface. Flatten into a rectangle, then roll it up tightly from the long side into a cylinder. Pinch the seam closed and tuck the ends under for a neat oval or batard shape.

Second rise. Place the shaped loaf seam-side down on a parchment-lined baking sheet dusted with cornmeal or semolina. Cover lightly and let rise 30–45 minutes, until puffy and slightly springy to the touch.

Preheat the oven. Set your oven to 450°F (230°C). Place a baking stone or an inverted sheet pan inside to heat. Put a metal pan on the lower rack for steam.

Score the loaf. Using a sharp knife or lame, make 3–4 diagonal slashes across the top. This helps the bread expand without bursting.

Steam and bake. Slide the loaf (on parchment) onto the hot stone or pan. Carefully pour a cup of hot water into the steam pan and close the oven door quickly. Bake for 25–30 minutes until deep golden and the loaf sounds hollow when tapped.

Cool properly. Transfer to a wire rack and let cool at least 45 minutes before slicing. Cooling sets the crumb and improves flavor.