**Instructions**
1. **Prepare the Dough:** In a large mixing bowl, combine the flour, instant yeast, and salt. Gradually add the warm water, mixing with a wooden spoon or your hands until a shaggy, cohesive dough forms.
2. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. It should spring back when gently poked.
3. **First Rise:** Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. **Shape the Bread:** Gently punch down the risen dough to deflate it. Turn it out onto a lightly floured surface. Shape the dough into an oval or round loaf. If desired, you can make a few shallow slashes on top with a sharp knife or bread lame.
5. **Second Rise:** Place the shaped loaf on a baking sheet lined with parchment paper or a well-floured surface. Cover loosely with plastic wrap or a kitchen towel and let it rise again for 30-45 minutes, or until noticeably puffy.
6. **Preheat Oven & Bake:** While the dough is on its second rise, preheat your oven to 450°F (230°C) with a baking stone or heavy baking sheet inside (if using) for at least 30 minutes. If you have a Dutch oven, preheat it with the lid on during this time.
7. **Bake the Bread:** Carefully transfer the risen loaf to the hot baking stone/sheet or into the preheated Dutch oven. If using a Dutch oven, bake with the lid on for 20 minutes, then remove the lid and bake for another 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If baking directly on a baking sheet, you can create steam by placing a pan of hot water on the bottom rack of the oven for the first 15 minutes of baking.
8. **Cool:** Transfer the baked bread to a wire rack and let it cool completely before slicing and serving. This is crucial for achieving that perfect crust and interior texture!
**Short Tips**
* **Don’t rush the rises!** Patience is key for good flavor and texture.
* **Use warm water, not hot!** Too hot will kill the yeast.
* **A spray bottle with water in the oven** at the beginning of baking can help create a crispier crust.
* **Listen to your bread!** A hollow sound when tapped on the bottom indicates it’s fully baked.
* **Leftovers?** This bread is amazing toasted or used for bruschetta the next day!
