Combine flour, salt, and sugar, in a medium sized bowl and mix with your hand to evenly distribute.

Make a well in the center and add warm water.

Sprinkle yeast on top and let bloom for 30-60 seconds.

Add oil, then use a 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.

Cover the dough and let it rest 15 minutes.

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.

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.

Cover and let rise at room temperature (70°-75°F) 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.

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.

Bake for 20 minutes until golden brown on top.

If after 20 minutes it's still looking pale, bake for an additional 5 minutes.

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.