In a stand mixer, whisk together the yeast and sugar with 2¼ cups of warm water (not hot). Let the mixture sit until the yeast gets nice and frothy, about 5 minutes.

Attach the dough hook, add the flour and grapeseed oil, and mix for 5 minutes.

Sprinkle in the kosher salt and mix for another 5 minutes. The dough may be a little shaggy, but don’t be tempted to overmix.

Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in size, about 1 hour.

If baking the next day, after 1 hour of proofing, place the covered bowl in the refrigerator overnight. Remove from the refrigerator and let the dough come to room temperature before proceeding.

Line two baking sheets with parchment paper and lightly dust with flour. Set aside.

Preheat the oven to 500°F.

Place a pizza stone or an overturned baking sheet on the lowest rack to preheat.

Punch down the dough and turn it out onto a floured surface. Divide the dough into 2 large pieces or 4 smaller ones.

Use a rolling pin to roll each piece into an oblong shape, ¼ to ½ inch thick. Place each piece on a prepared baking sheet. Cover the dough with a damp towel and allow it to proof again for 30 minutes.

Brush the dough with the olive oil to coat. Using the tips of your fingers, make a series of lengthwise indentations down the dough, about 1 inch apart. Add any desired toppings - sesame seeds, nigella seeds and / or za’atar and sprinkle with sea salt.

Working one at a time, lift the parchment with the dough on top and place it directly onto the preheated stone or baking sheet. Bake until the bread is golden on all sides, about 5-7 minutes.

Transfer the bread to a baking rack and let it cool before serving.

Repeat with the remaining dough. Recipe inspired by @EdenEats from Eating Out Loud.