Gather ingredients: bread flour, warm water, yeast, sugar (optional), salt, olive oil (optional)
Mix yeast with warm water (and sugar if using); let sit until foamy
Combine flour and salt in a bowl
Add yeast mixture and optional olive oil; mix until a shaggy dough forms
Knead 8–12 minutes until smooth and elastic
Place dough in a lightly oiled bowl; cover
Proof until doubled in size (about 60–90 minutes)
Punch down dough and shape into a small loaf or roll(s)
Place on a baking sheet or in a greased loaf pan; cover
Proof again until puffy (about 30–45 minutes)
Preheat oven to 375–450°F (190–230°C)
Optional: score the top with a sharp knife
Bake until golden and hollow-sounding when tapped (about 25–40 minutes)
Cool on a rack at least 30 minutes before slicing