In a large mixing bowl, combine 3 cups of flour, 1 tablespoon of sugar, 2 teaspoons of quick rise yeast, and 1.5 teaspoons of sea salt. Stir the dry ingredients together until well blended.

Pour in 1.5 to 2 cups of warm water and 1 tablespoon of olive oil into the dry mixture. Mix until a sticky dough forms, ensuring no dry flour remains.

Drizzle 1 more tablespoon of olive oil over the sticky dough. Fold the oil into the dough gently.

Cover the bowl tightly with plastic wrap and place a tea towel over it. Let it rise in a warm location for about 2 hours or until the dough has doubled in size.

Place a Dutch oven with its lid inside the oven and preheat to 450°F (232°C). Preheating is crucial for achieving that coveted crusty exterior.

Once risen, gently turn the dough out onto a floured surface and fold it over a few times until it forms a rough ball. Transfer it onto a piece of parchment paper.

Lift the parchment paper holding the dough and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake uncovered for an additional 5-10 minutes until golden brown.

Transfer the Rustic Artisan Bread onto a cooling rack and let it cool for at least 10 minutes before slicing.