Combine flour, salt, yeast, and sugar, in a medium-sized bowl. Make a well in the center and add warm water and oil. Use a dough whisk, fork, or small spatula to stir the liquid in the center, slowly incorporating flour from the sides of the bowl until a sticky dough forms.

Switch to a bowl scraper or spatula and begin folding the dough over itself, rotating the bowl as you go until the dough is cohesive and no lumps or dry spots remain. The dough is very, very sticky at this point so do the best you can — just keep folding for about 30-60 seconds until the dough is somewhat in the shape of a ball.

Cover the dough and let it rest 15 minutes.

Then, with a damp hand, scoop the dough up, slap it down in the bowl and fold it over itself away from you. Repeat the folding process 4-6 times until the dough feels like it has tightened up slightly. Wet your hand as needed so the dough doesn't stick to you.

Cover and let rest for 15 minutes.

Spray a loaf pan with cooking spray, then drizzle in approximately 1 tablespoon olive oil. Transfer the dough from the bowl to the pan, using oiled fingers to gently stretch the dough into a loose rectangle shape. It won't reach the edges of the pan yet. Cover and let it rise at room temperature until doubled in size and quite puffy, about 1 hour.

After an hour, the dough should have increased slightly in size and will have filled out more of the pan. Oil your fingers and dimple and stretch the dough into all the corners of the pan. Press your fingers down into the dough until they hit the bottom of the pan, then spread them out. It's okay if you tear the dough in a few places.

Cover, and let rise for another 30 minutes until the dough is airy and bubbly and has filled in the bottom of the pan.

During the final 30 minutes of rising, preheat the oven to 400°F with a rack in the center position.

Right before placing it in the oven, drizzle on a little more olive oil and sprinkle the surface of the dough with flaky salt, herbs, or any toppings of your choosing, and bake for 20-23 minutes until golden brown on top.

Remove from the oven and run a knife around the edges to loosen the dough and turn it out onto a cooling rack. Let cool at least 15 minutes before slicing.