Step 1: In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let sit for 5 minutes until foamy.
Step 2: Add the salt and 2 tablespoons of olive oil to the yeast mixture. Mix well.
Step 3: Gradually add 3 ½ cups of all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Add more flour as needed, up to 4 cups, until the dough comes together.
Step 4: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked.
Step 5: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap.
Step 6: Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Step 7: Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
Step 8: Shape the dough into a round or oval loaf, tucking the edges underneath to create surface tension.
Step 9: Prepare a heavy-bottomed pot with a tight-fitting lid (e.g., a Dutch oven or cast-iron pot). Lightly grease the bottom and sides with olive oil and place a piece of parchment paper at the bottom.
Step 10: Carefully place the shaped dough into the prepared pot. Cover the pot with the lid and let it rise for a second time in a warm place for 30-45 minutes, or until noticeably puffy.
Step 11: After the second proof, score the top of the dough with a sharp knife or razor blade (about ½ inch deep).
Step 12: Place the covered pot on your stovetop over very low heat. Cook for 30-40 minutes on low heat.
Step 13: After 30 minutes, carefully lift the lid and check the bottom of the bread. It should be golden brown. If not, continue cooking for a few more minutes, checking frequently.
Step 14: Once the bottom is golden, carefully flip the bread over so the top is now directly on the bottom of the pot. Cook for another 15-25 minutes on low heat, or until the top is golden brown and sounds hollow when tapped. Rotate the pot every 5-10 minutes if your stovetop has hot spots.
Step 15: Once both sides are golden brown and the internal temperature reaches 200-210°F (93-99°C), remove from heat.
Step 16: Carefully remove the bread from the pot and transfer it to a wire rack to cool completely before slicing. Enjoy your fresh No Oven Stovetop Bread Recipe!