Gather ingredients: flour, warm water, yeast, salt, sugar or honey (optional), olive oil (optional)
Mix warm water (about 100–110°F / 38–43°C) with yeast and sugar/honey (if using); rest 5–10 minutes until foamy
In a bowl, combine flour and salt
Add yeast mixture and olive oil (if using) to the flour
Stir until a shaggy dough forms
Knead 8–12 minutes by hand (or 5–8 minutes with a mixer) until smooth and elastic
Place dough in a lightly oiled bowl; cover
Let rise 60–90 minutes until doubled in size
Punch down dough to release air
Shape into a loaf or rolls
Place shaped dough on a baking sheet or in a greased loaf pan; cover
Let rise 30–45 minutes until puffy
Preheat oven to 375–450°F (190–230°C); heat a baking tray or Dutch oven if desired
Slash the top of the dough with a sharp knife (optional)
Bake 25–45 minutes (loaf typically 30–40 minutes) until deep golden and bread sounds hollow when tapped
Cool on a rack at least 1 hour before slicing