In a large bowl, combine 350 ml water, 1 tablespoon sugar, and 8 grams dry yeast. Stir gently and cover with a cloth. Let it sit for 5 minutes until frothy.

Add 25 ml sunflower oil to the yeast mixture. Gradually sift in 500 grams flour, stirring to incorporate until a sticky dough forms.

Cover the bowl with a cloth and let the dough rise in a warm area for 1 hour, or until doubled in size.

Stir the dough for 30 seconds to release air. Cover and let rest for another 30 minutes.

Flour a surface, roll out the dough, and fold it over itself. Cover and let it rest for 10 minutes.

Preheat the oven to 230°C (446°F). Shape the dough as desired, place on a parchment-lined tray, and bake for 30-40 minutes, or until golden brown.

Let the bread cool on a wire rack before slicing and serving.