In a large mixing bowl, combine the bread flour, salt, and yeast. Gradually add the lukewarm water while stirring with a wooden spoon until a sticky dough forms. If using, add olive oil for extra flavor.

Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature for 12-18 hours until it has doubled in size and has a bubbly surface.

Shape the Dough: Lightly flour a clean surface and your hands. Gently turn out the dough and fold it over itself a few times to form a round loaf. Avoid over-kneading to maintain its airy texture.

Place the dough on a well-floured parchment paper or proofing basket. Cover with a towel and let it rise for another 30-60 minutes.

While the dough is rising, preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside and let it heat up for at least 30 minutes.

Carefully transfer the dough (with parchment paper, if using) into the preheated Dutch oven. Cover and bake for 25 minutes. Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown.

Transfer the bread to a wire rack and let it cool completely before slicing. Enjoy with olive oil, butter, or your favorite spread!