We introduce warm water in a wide and deep container and add the fresh yeast, crumbled, and the sugar. We stir until the sugar and yeast are completely integrated.
We add half the flour and all the oil. We stir well, trying to crush the lumps that form, and let it rest for 20 minutes at room temperature, covering the container with a clean cloth. The dough will rise slightly and fill with bubbles.
After the resting time has elapsed, we add the rest of the flour, the salt and stir until we can no longer, because it will become very thick. We sprinkle the work surface with flour and dump the dough on it. We grease our hands with oil and knead for a couple of minutes.
We form a ball with the dough and place it on a baking tray covered with greaseproof paper greased with a little oil. We make two cuts on the surface with a sharp knife and, if we want to give a rustic air to the bread, we sprinkle it with flour.
We smear the inside of a large deep oven safe container (We have used a 24 cm pyrex bowl, but you can use a saucepan or similar) and cover the dough with it. Cook in the oven, preheated to 200 ºC with heat up and down, for 45 minutes. Uncover and let cool on a rack before consuming.