In a large bowl, mix together 3 cups of all-purpose flour, 2 teaspoons of active dry yeast, 1 tablespoon of sugar, and 1 teaspoon of flaky sea salt. Slowly pour in 1 cup of warm water along with 2 tablespoons of olive oil. Stir until it forms a shaggy dough, then transfer it to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place your kneaded dough in a lightly greased bowl, covering it with a clean kitchen towel or plastic wrap. Set it in a warm area, allowing it to rise for approximately 1 hour, or until it has doubled in size.

Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface, using your hands to shape it into a loaf. Place the shaped dough into a prepared baking vessel.

Cover the shaped loaf with the kitchen towel again and let it rise for another 30-45 minutes in a warm spot. Preheat your oven to 450°F during this time.

Once the second rise is complete, sprinkle a generous amount of flaky sea salt on top. Place your Dutch oven into the preheated oven and bake for 30-40 minutes until golden brown.

After baking, remove the Dutch oven and transfer the bread to a wire rack. Allow it to cool for about 10-15 minutes before slicing.