In a mixing bowl, combine 4 cups of all-purpose flour, 1 packet of active dry yeast, 2 tablespoons of sugar, and 2 teaspoons of flaky sea salt. Gradually add 1¾ cups of warm water and 2 tablespoons of olive oil to the dry mixture. Stir until dough begins to form, then mix until fully combined, creating a shaggy dough.

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm place for approximately 1 hour or until doubled in size.

Punch down the dough gently to release the air. Shape it into a loaf and place seam-side down into a greased baking pan.

Cover the loaf and let it rise for another 30 to 45 minutes, or until it becomes puffy.

Preheat your oven to 450°F (232°C).

Make shallow slashes or score the top of the loaf, sprinkle with flaky sea salt, then place in the oven. Bake for 30 to 40 minutes until golden brown.

Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack.