Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until it becomes frothy and bubbly. This step ensures your yeast is alive and ready to lift your dough.

Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead Until Smooth: Turn the dough onto a lightly floured surface. Knead for about 8 to 10 minutes by hand until the dough is smooth, elastic, and no longer sticks to your fingers. If using a stand mixer, 5 minutes on medium-low speed should suffice.

First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free spot for 1 hour, or until it has doubled in size.

Shape the Loaf: Gently punch down the risen dough to release air. Shape it into a round disc that fits the diameter of your heavy skillet or Dutch oven.

Second Rise and Cooking: Place the shaped dough into a greased, cold skillet. Cover and let it rest for another 30 minutes. Once puffed, place the skillet on the stovetop over the lowest possible heat setting.

Stovetop Baking: Cook covered for 15 to 20 minutes. Carefully flip the loaf using a spatula and cook the other side for another 10 minutes until both sides are golden brown and the bread sounds hollow when tapped.