Artisan Bread

In a large bowl, whisk together the bread flour, instant yeast, granulated sugar (if using), and salt.
Pour in the olive oil and warm water, then stir until just combined. The dough will be sticky. If necessary, dust your hands with flour to make it easier to work with.
Cover the bowl with plastic wrap and let the dough sit in a warm place until it doubles in size, about 2 to 3 hours.
Turn the dough out onto a well-floured surface. Using floured hands, shape the dough into a round ball. Sprinkle extra flour if needed to handle the dough.
Perform a series of stretch and folds: grasp one edge of the dough and fold it over the center, then turn the dough 90° and repeat. Do this about 4 times to help build structure.
Place the shaped dough on a large piece of parchment paper and cover lightly with plastic wrap. Let it rest for 30 minutes.
Preheat your oven to 450°F. Place a Dutch oven with its lid inside to heat up thoroughly.
After the rest, gently transfer the dough (with the parchment paper) into the preheated Dutch oven. Use a sharp knife or bread lame to make a shallow score on top of the dough.
Cover the Dutch oven and bake for 30 minutes to form a nice crust.
Remove the lid and continue baking for another 10 minutes until the bread is deeply golden brown. Then, transfer the bread to a wire cooling rack and let it cool completely before slicing.