Mix the dough: In a large mixing bowl, combine the flour, yeast, salt, and sugar (if using).

Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Mix thoroughly until the dough comes together into a shaggy, sticky mass.

Proof the dough in the Instant Pot: Oil the inner pot of the Instant Pot with a few teaspoons of olive oil.

Set the Instant Pot to the yogurt setting and make sure it is on the lowest temperature setting ("less"), which is about 88°F.

Place the dough in the pot, cover it with a towel, and place the glass lid or a plate over the top.

Set the timer for 3 1/2 hours.

Shape the dough: When the time is up, scrape the dough out onto a floured surface and sprinkle a little more flour on top.

Use a bench scraper or floured hands to gently shape the dough into a relatively smooth ball. Handle it as little as possible to avoid deflating the dough.

Second rise: Wipe out the inner pot of the Instant Pot.

Place the dough ball on a floured sheet of parchment paper.

Use the ends of the parchment paper to lift the dough into the Instant Pot.

Set the Instant Pot to the yogurt setting again, set the timer for 30 minutes, and cover with the cloth and lid or plate.

Preheat the oven and Dutch oven: About 15 minutes before the dough is finished rising, place a covered 4-quart (or larger) Dutch oven or casserole dish in the oven.

Preheat the oven to 450°F (230°C).

Bake the bread: Carefully take the Dutch oven out of the oven and place it on a rack.

Remove the cover and use the ends of the parchment paper to lift the dough into the hot Dutch oven.

Cover the Dutch oven and return it to the oven.

Bake, covered, for 30 minutes. Remove the lid and bake for an additional 12 to 15 minutes, or until the bread is golden brown.

Cool the bread: Let the bread cool in the Dutch oven for about 10 minutes before transferring it to a wire rack.

Cool completely before slicing.