In a small bowl, place the 1/2 cup of water, yeast, and sugar. Mix well to dissolve and set aside for ten minutes.

In a large bowl, place the remaining water, olive oil, yeast mixture, flour, and salt. Mix with a spoon (you can also use your hands) just until a dough forms (it’s okay if it's not smooth, as long as all the ingredients are combined and no flour remains in the bowl).

Grease a bowl, place the dough in it, and cover. After 30 minutes, fold the dough from four sides to release the air. Cover and let it sit for another 30 minutes.

Add the paprika and Gouda, release the air from the dough, and fold again. Take the dough out of the bowl and stretch it slightly on the counter to form a round and smooth ball. Place it on a baking sheet and cover for another 40 minutes of rising.

Meanwhile, heat the oven to 482°F (250°C), and place a cast-iron pot with its lid inside to preheat. After the final rise, dust the top of the dough with a bit of paprika and score it with a blade. Carefully remove the hot pot from the oven, remove the lid, place the bread with the baking paper inside, and cover with the lid. Return to the oven and bake for 25 minutes.

Remove the lid, lower the oven temperature to 338°F (170°C), and bake for an additional 30 minutes.

Take the bread out of the oven, carefully remove it from the pot, and place it on a rack to cool completely. Slice and serve.