1-First, mix the warm water and active dry yeast in a large bowl; let it sit for 5-10 minutes until it gets foamy, which wakes up the yeast.

2-Next, add the flour and salt to that mixture and stir until you have a rough dough that comes together nicely.

3-Then, knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic; a stand mixer with a dough hook can make this part easier if you have one.

4-After that, work in the olive oil by kneading it in until everything blends well, adding a nice richness to the bread.

5-Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-2 hours until it doubles in size.

6-Once risen, gently punch down the dough, shape it into a loaf, and put it on a parchment-lined baking sheet for the next rise.

7-Let the shaped loaf proof for 30-45 minutes, then preheat your oven to 230°C (450°F) with a baking stone or inverted tray inside.

8-Make slashes on the top of the dough with a sharp blade to help it expand.

9-Finally, bake it on the hot stone for 25-30 minutes until it’s golden and crusty, then cool it on a rack.