Mix the sugar and yeast with the luke warm water and leave it aside for 5 minutes for the yeast to activate. (If you are working with yeast for the first time, keep in mind that the yeast will not dissolve in water, you need to just give a quick stir and leave aside)

Once the yeast is activated, add it to the flour along with salt and mix it around to form the dough. You can either use your hand or use a stand mixer with the dough hook attached.

Knead the dough for 3 minutes and then cover it with a clear wrap or a kitchen towel. Place it in a warm area for 1 hours. You can place it in the oven (switched off but light on).

After an hour, take the dough to a counter and wet your hand a little. Wetting your hand will avoid the dough from sticking to your hand. Just pull the dough from one side towards upward and then fold on the other side. Repeat this on all the four side. Repeat this technique twice. It creates delicate layers.

Drizzle oil in a mixing bowl and place the dough in the bowl. Massage with little oil on top and cover the dough. Let it rest for 2 hours or when it doubles in size.

In the meantime, thinly slice the onion and slow cook it with 2 tablespoons oil and little of salt. Slow cook until it's caramelized. Once done, keep aside to cool it down.

Once the dough has double in size, take it to the table and dust a little flour. Then stretch the dough into a rough rectangular shape.

Spread the caramelized onion and the dried oregano. Now lift one side and fold it half way, gently press the edges to seal. Repeat the same with the other side. Then fold it from bottom to top. Now tug the folded dough on all the side to a form a round shape. Some filling might ooze out, and it's ok.

Next, cut 4 pieces of bakers twine into 20″ long pieces. Rub oil on the twine and arrange in a criss-cross pattern on top of a baking sheet lined with parchment paper.

Transfer the dough on top of the criss-cross baking twine. Tie each string around the loaf loosely. Place a clean kitchen towel on top and leave aside for 30 minutes.

After 30 minutes, the dough would expand, forming the pumpkin shape. Using a sharp scissor, make small snips on the dough to create the texture. (This is optional)

Preheat the oven to 475 F

Cover the dough with a Dutch casserole or aluminum foil and bake for 30 minutes. Then uncover and bake for 15 minutes.

Let the bread cool down completely, then remove the twine and enjoy the bread with the choice of your dip or soup.