In a large mixing bowl, combine flour and salt.

In a separate bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy.

Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 220°C (425°F). Place a baking stone or overturned baking sheet in the oven to preheat.

Punch down the risen dough and shape it into a round loaf.

Place the loaf on a parchment-lined baking sheet, cover with a towel, and let it rise for another 30 minutes.

Slash the top of the loaf with a sharp knife and transfer it onto the preheated baking stone.

Bake for 25-30 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

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