Step 1: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Step 2: Add the flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
Step 3: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Step 4: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 5: Gently punch down the dough to release the air. Shape it into a round loaf. You can place it on a piece of parchment paper for easier transfer later.
Step 6: Place a heavy-bottomed pot or Dutch oven (with its lid) on your stovetop over medium-low heat. Preheat for at least 10-15 minutes until very hot. The pot should be hot enough to hiss when a drop of water is flicked onto it.
Step 7: Carefully remove the hot pot from the heat. Using the parchment paper, carefully lower the dough into the preheated pot. If not using parchment, carefully place the dough directly into the hot pot. Immediately cover with the tight-fitting lid.
Step 8: Return the covered pot to the stovetop over medium-low heat. Cook for 25-30 minutes, keeping the lid on tightly. Do not lift the lid during this time.
Step 9: After 25-30 minutes, carefully remove the lid. The bread should be lightly browned on top. Continue cooking, uncovered, for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 10: Carefully remove the bread from the pot and transfer it to a wire rack to cool completely before slicing and serving. Enjoy your homemade stovetop bread!