Preheat oven to 400 degrees F.

Drizzle olive oil on a baking pan. Set aside.

Combine water, sugar and yeast in a medium sized bowl. Give it a quick stir and then let it stand for a few minutes to allow the yeast to foam up. This step is very important, if your yeast foams it's still good and you'll have some amazing bread on your hands.

Add the flour and salt, stir until combined well. You can use any method that makes you happy. I did one by hand and one in my stand mixer just to see if there was much difference. There was not.

Now you can mix and stretch by hand, Donna refers to this as air kneading. You basically just pick up the dough, hold an edge of it in each hand and pull it so it stretches out. It's going to get really stretchy, and likely tear, but just keep stretching, turning and folding until it smooths out. I added a little olive oil to one of mine and it seemed to really help me work the dough nicely. I turned it onto the counter and hand kneading it for a few minutes. Once it's smooth you can form it into a ball, set on the sheet and wrap it in plastic wrap. Then allow it to rise for 30 minutes in a warm spot.

Once the dough is puffy, unwrap and lay on the baking sheet. Score the top with a knife as desired. You can also drizzle a little more olive oil or butter on top if you like.

Place in the oven and cook for about 20 to 25 minutes. It's ready when the top is brown and the bread makes a hollow sound if you thump it. This is not an invitation to beat the tar out of bread, just give a slight whack with your knuckle, otherwise you'll be eating croutons instead of bread.

Remove from oven and allow to cool on a rack. Good luck with this step. I don't think our bread has ever gotten the chance to cool completely in this house.

Serve with a big old bread loving smile.