In a small bowl, combine the water and active dry yeast. Let it sit for 5-10 minutes or until it becomes foamy. This ensures the yeast is active and ready to work its magic in your dough.

In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and olive oil. Stir with a wooden spoon until the dough starts to come together. The dough will be a bit sticky, which is normal for Pugliese bread. Don’t worry, it will all come together nicely.

Lightly flour your work surface and turn the dough out onto it. Knead the dough for about 8-10 minutes or until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but try not to overdo it—this dough benefits from a slightly wet texture for that airy crumb.

Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a damp towel or plastic wrap. Let it rise for about 1-2 hours or until it has doubled in size. Find a warm, draft-free spot for the dough to rise—this will help it rise more effectively.

Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a round loaf. You don’t need to worry about making it perfect—rustic is the beauty of Pugliese bread.

Place the shaped dough onto a baking sheet lined with parchment paper. Cover it again and let it rise for another 45 minutes to 1 hour, allowing the dough to puff up nicely.

While the dough is rising, preheat your oven to 220°C (425°F). Place a baking stone or an inverted baking sheet in the oven to heat up, which will give the bread a great, crispy crust.

Once the dough has risen, place it into the preheated oven. Bake for 25-30 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature of the bread should be around 90°C (190°F).

Let the bread cool on a wire rack for at least 20 minutes before slicing. This allows the crumb to set and the flavors to develop. Enjoy your freshly baked Pugliese bread with olive oil, your favorite spread, or alongside a hearty meal.