Mix dry ingredients and water:

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Pour in the warm water and 1 tablespoon of the olive oil. Stir with a silicone spatula or wooden spoon, scraping down the sides, until a sticky, shaggy dough forms. For all-purpose flour, use 2 cups water; for bread or Italian flour, use 1.5 cups. Begin with less water and add more if necessary.

Drizzle olive oil on dough:

Drizzle the remaining 1 tablespoon of olive oil over the dough's surface (exact measurement not required).

Cover and let rise:

Cover the bowl tightly with plastic wrap and a kitchen towel. Set it in a warm location (such as an oven with the light on) or at room temperature. Allow to rise until doubled in volume, roughly 2 hours.

Preheat oven with Dutch oven:

Position the covered Dutch oven on the middle oven rack and preheat to 450°F (230°C).

Scrape dough onto floured surface:

Lay a sheet of parchment paper large enough to hold the dough on a work surface. Dust the work surface lightly with flour. Using a spatula, scrape the dough onto the floured area (it will be wet, loose, and oily).

Fold dough into ball:

Dust the dough with flour. Using a bench scraper or silicone spatula, fold the dough over onto itself from each side, repeating 4–5 times, forming a rough ball. Transfer the dough to the center of the parchment paper, reshaping as needed.

Transfer dough to hot Dutch oven:

Once the oven reaches 450°F (230°C), carefully remove the hot Dutch oven and its lid. Lift the parchment corners to lower the dough into the Dutch oven. Replace the lid and return to the oven.

Bake covered then uncovered:

Bake for 30 minutes, then carefully take off the lid and continue baking for 5–10 minutes. Remove the Dutch oven from the oven and place on the stovetop. Lift the bread by the parchment corners and move to a wire rack. Cool slightly before slicing. Serve warm with butter.