1Combine all purpose flour, yeast, salt and sugar in a bowl.
2Add in warm water and olive oil.
3Mix until no dry flour remains.
4Using wet hands, pull one corner of dough up and fold over itself. Turn bowl 45 degrees and repeat 8 times total.
5Cover with plastic wrap and place in a warm spot to rise for 1 hour.
6Heavily flour a surface and dump risen dough out.
7Flour the top and cut into 6 equal pieces with a knife or bench scraper.
8Transfer pieces directly onto a floured, parchment-lined baking sheet.
9Bake at 440°F for 30 minutes until golden brown.
10Cool completely before serving.
Ingredients
4 Cups All Purpose Flour
2 Tsp Instant Yeast
0.5 Tsp Sugar
1 Tsp Salt
2 Cups Warm Water
1 Tbsp Olive Oil
Equipment
bowlspatulaplastic wrapknife or bench scraperparchment-lined baking sheet
Tips
No kneading, no shaping, no skill required.
Cool completely before serving.
The dough is high-hydration, which means it uses more water than traditional bread dough. This helps create those airy holes and chewy texture you usually see in artisan breads.
Instead of kneading, the dough is gently folded a few times to build structure.