Gather ingredients: bread flour, warm water, yeast, salt, sugar (optional), olive oil (optional)
Activate yeast (if using active dry yeast): mix warm water (about 105–110°F / 40–43°C) with yeast and sugar; rest until foamy
Combine dry ingredients: mix flour and salt in a large bowl
Mix dough: add yeast mixture (and oil if using) to flour; stir until shaggy
Knead: knead 8–12 minutes until smooth and elastic
First rise: place dough in a lightly oiled bowl, cover, and let rise until doubled (about 60–90 minutes)
Shape: punch down, shape into loaf or rounds, and place on a baking sheet or in a greased loaf pan
Second rise: cover and let rise until puffy (about 30–60 minutes)
Preheat oven to 375–450°F (190–230°C)
Score the top (optional): slash with a sharp knife or razor
Bake: bake 25–45 minutes until golden and the internal temperature reaches about 190–210°F (88–99°C)
Cool: cool on a rack at least 30–60 minutes before slicing