Prepare the yeast mixture. In a mixing bowl, combine the dry yeast, sugar, and warm water. Stir lightly and allow it to rest for 5–10 minutes until frothy. This step ensures the yeast is active and ready to leaven the bread.

Mix the dough. Add the flour and salt to the yeast mixture. Stir until a rough dough forms, then pour in the vegetable oil. Mix until all the ingredients are well incorporated.

Knead the dough. Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. You can also knead the dough in a stand mixer with a dough hook.

First rest. Divide the dough into 3 equal parts. Shape each piece into a ball or oval loaf. Place them on a lightly floured baking tray. Cover loosely with a clean kitchen towel and let rest for 15 minutes.

Shape and score. Lightly brush or spray the surface of each loaf with water. This will help create a crisp crust. Sprinkle with a little flour for a rustic appearance, then use a sharp knife to make small cuts on the top — these allow steam to escape and give the bread an artisanal look.

Bake. Preheat the oven to 180°C (356°F). Bake the loaves for 25–30 minutes, or until the crust is golden and the bread sounds hollow when tapped on the bottom.

Cool and enjoy. Transfer the bread to a wire rack to cool for at least 10–15 minutes before slicing. Serve warm or at room temperature with your favorite spreads or dishes.