In a spacious mixing bowl, whisk together 1.5 cups of warm water, 2.25 teaspoons of fresh yeast, and 1.5 teaspoons of fine grain salt until fully dissolved. Gradually add 3.25 cups of all-purpose flour and mix until a shaggy dough forms.

Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm, draft-free area for 2 to 3 hours or until doubled in size.

Preheat your oven to 450°F (232°C) and place a Dutch oven with its lid inside to heat for 30 to 60 minutes.

Generously flour a clean surface and transfer the dough, shaping it into a round loaf without excessive kneading.

Place the loaf onto a piece of floured parchment paper. If desired, sprinkle on some herbs, cheese, or olives before transferring.

Lower the shaped loaf into the preheated Dutch oven and bake covered for 35 to 40 minutes.

Remove the lid and bake uncovered for an additional 5 to 10 minutes to achieve a golden-brown crust.

Once browned, transfer the bread to a wire rack to cool for at least 10 minutes before slicing.