Instructions

1. In a large mixing bowl, combine the all-purpose flour, active dry yeast, and salt, mixing well to ensure even distribution.
2. Gradually add the lukewarm water to the flour mixture, stirring with a wooden spoon or your hands until a shaggy dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
4. Shape the dough into a ball and place it in a greased bowl, turning it to coat the surface with olive oil.
5. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
6. Once risen, punch down the dough to release excess air and gently shape it into a round loaf.
7. Place the shaped dough on a greased baking sheet or a floured proofing basket, seam side down.
8. Cover the dough again with a cloth and let it rise for another 30 minutes.
9. Preheat the oven to 375°F (190°C) during the second rise.
10. Before baking, use a sharp knife to score a few shallow slashes on the top of the loaf to allow steam to escape.
11. Bake the bread in the preheated oven for about 30-35 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom.
12. Remove from the oven and let cool on a wire rack before slicing. Enjoy fresh or toasted!