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In a bowl, mix yeast, sugar, and water. Let yeast bloom and get foamy.
Add flour, salt and olive oil, then mix. Cover the bowl and let the dough rest for 15 minutes.
Once the dough has rested, perform a set of slap and folds in the bowl. 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 the bowl and let the dough rest for 15 minutes.
Repeat the slap and fold process 3 more times for a total of 4 times, with the dough covered and resting for 15 minutes between each fold. The dough should feel like it has tightened up.
Cover and leave in a warm place for 2 hours.
Lightly flour parchment paper. Divide dough into 4 portions and place on parchment. Let rest for 30 minutes. Preheat oven to 425 and place a tray in the oven.
Drizzle olive oil, gently flatten with your hands, and sprinkle oregano and coarse salt (optional).
Bake for 20 minutes until golden. May need longer - still figuring out timing.
Turn off oven and let buns sit for another 5-7 minutes.