In a mixing bowl, combine 4 cups of all-purpose flour, 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Gradually add 1 ½ cups of warm water and 3 tablespoons of olive oil, mixing until a shaggy dough forms.

Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour.

Once the dough has doubled, gently deflate it by pressing down with your palms and transfer it to a floured surface.

Shape the dough into a loaf and place it onto a baking sheet lined with parchment paper.

Cover the shaped loaf loosely with the kitchen towel and let it rise again for about 30 minutes while preheating your oven to 450°F (230°C).

Score the top of the dough with a few diagonal slashes and generously sprinkle flaky sea salt over the top.

Bake in the preheated oven for approximately 40 minutes, until the crust is golden brown.

Once baked, transfer the loaf to a wire rack and let it cool completely before slicing.