Add the yeast to the water and let sit for 10-15 minutes until the yeast starts to foam. While the yeast is activating, stir together flour, salt, and oregano in a large mixing bowl. 
 Add yeast mixture and all remaining ingredients to the bowl and mix together just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl. 
 Cover and let rise somewhere warm until it has doubled in size. 
 Preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking dish inside. Prepare the dough as described. 
 Flour your hands and shaping surface. Fold the dough into itself several times until a soft, flour-covered ball is formed. Transfer dough to parchment paper and let sit until the oven is pre-heated. 
 Score your loaf, then transfer the dough into the Dutch oven. Bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. 
 Lift bread from Dutch oven and transfer it to a wire cooling rack to cool for up to an hour before slicing.