In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 packet of active dry yeast, and 2 tablespoons of sugar until evenly combined. Gradually stir in 1 tablespoon of olive oil and 1 cup of warm water, mixing until a shaggy dough forms.

Transfer the dough onto a well-floured surface and knead for about 10 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm spot for about 1 hour or until doubled in size.

Once risen, punch down gently and transfer to a floured surface. Shape the dough into a loaf and place it onto a baking sheet or in a pre-greased Dutch oven.

Cover the shaped loaf with a clean towel and let it rise for about 30 minutes in a warm area.

Preheat your oven to 450°F (232°C). If using a Dutch oven, place it inside to preheat as well.

Remove the hot Dutch oven, or place the baking sheet with the loaf in the oven. Score the top of the loaf with a knife and sprinkle with flaky sea salt. Bake for 25-30 minutes until golden brown and sounds hollow when tapped.

Once baked, remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing.