Bloom the yeast. In a large bowl, mix warm water with a teaspoon of sugar. Sprinkle in the yeast, stir, and let sit 5–10 minutes until foamy. If nothing happens, start over with fresh yeast.

Make the dough. Add 2 tablespoons olive oil and 1 teaspoon salt to the bowl. Stir in flour, one cup at a time, until a sticky dough forms. Switch to your hands and fold until mostly smooth; it should be soft and slightly tacky.

First rise. Grease a clean bowl with oil. Place the dough inside, turn to coat, and cover. Let rise in a warm spot until doubled, about 60–90 minutes.

Prepare the pan. Generously oil a 9x13-inch pan or a large sheet pan with 2–3 tablespoons olive oil. This helps create that crisp, golden bottom.

Mix the cinnamon sugar. In a small bowl, combine granulated sugar with ground cinnamon. For extra aroma, stir in a splash of vanilla and 1–2 tablespoons melted butter until sandy.

Pan the dough. Gently turn the dough into the oiled pan. With oiled fingers, press it toward the edges. If it springs back, rest 10 minutes, then continue until it fills the pan.

Second rise. Cover loosely and let the dough puff for 20–30 minutes. It should look pillowy.

Dimple and dress. Drizzle 1–2 tablespoons olive oil over the top. Using all your fingertips, press deep dimples across the surface. Sprinkle the cinnamon sugar evenly. Add a light pinch of flaky salt for contrast if you like.

Bake. Bake at 425°F (220°C) for 18–24 minutes, until the edges are deep golden and the top is caramelized. Rotate the pan halfway for even color.

Finish. While hot, brush with a little melted butter for shine and softness. Cool 10–15 minutes before slicing. Serve warm.