Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir briefly to dissolve the yeast and sugar into the water. Set the bowl aside in a warm place — near a warm oven, on top of the refrigerator, or simply in a warm corner of the kitchen — and allow the mixture to rest for 5 to 10 minutes. During this time, the yeast will activate and the mixture will become visibly foamy and bubbly, with a distinctly yeasty aroma. This foaming is confirmation that the yeast is alive and active. If the mixture does not foam after 10 minutes, the yeast may be expired or the water temperature may have been incorrect — it is better to start again with fresh yeast than to proceed with inactive yeast, as the bread will not rise properly.
Step 2: Build the Dough
Once the yeast is foamy and active, add the yogurt and olive oil to the bowl and whisk or stir until the yogurt is fully incorporated into the liquid. The mixture will look slightly curdled or uneven at this stage — this is normal and will come together as you add the flour. Add the salt and approximately three-quarters of the flour to the bowl. Stir with a wooden spoon or sturdy spatula until a rough, shaggy dough forms. Once the mixture is too thick to stir effectively, use your hands to bring it together into a ball. Turn the dough out onto a lightly floured surface.
