1 In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Stir to evenly distribute the dry ingredients.

2 Add warm water and olive oil to the dry mixture. Stir until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 8 to 10 minutes until smooth and elastic.

3 Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm area for 1 to 1½ hours, or until doubled in size.

4 Punch down the dough and turn it out onto a floured surface. Shape it into a long loaf or oval, depending on your preference. Place it on a parchment-lined baking sheet or a lightly floured baking stone.

5 Cover the shaped dough with a towel and let it rest for another 30 to 45 minutes until puffy.

6 Preheat the oven to 425°F. For extra crustiness, place a metal pan on the bottom rack while preheating. Just before baking, score the top of the loaf with a sharp knife or razor blade.

7 Place the bread in the oven and carefully pour 1 cup of hot water into the preheated pan to create steam. Quickly close the oven door and bake for 25 to 30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

8 Let the bread cool completely on a wire rack before slicing to preserve the crust and interior texture.