Activate Yeast: In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water, stirring gently. Let it sit for about 5–10 minutes until foamy.

Prepare the Dough: In a large bowl, mix together the bread flour and salt. Create a well in the center and pour in the activated yeast mixture along with olive oil. Stir to combine, forming a sticky dough.

Knead the Dough: Transfer the dough to a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment.

First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.

Shape the Loaf: Once the dough has risen, punch it down to release the air. Transfer the dough to a floured surface and shape it into a loaf or divide it into smaller portions for rolls. Place it onto a greased or parchment-lined baking sheet.

Prepare Dutch Crunch Topping: In a small bowl, combine the cornstarch, warm water, sugar, and vegetable oil. Stir until smooth. Spread this mixture over the top of the shaped dough. The topping should cover the entire surface.

Second Rise: Allow the dough to rise again for about 30 minutes. The topping will begin to crack as it rises, creating the signature Dutch Crunch texture.

Bake the Bread: Preheat the oven to 375°F (190°C). Bake the bread for 25–30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.

Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack before slicing. Enjoy the crispy, crunchy crust and soft interior!