In a cup, dissolve the yeast in 1/2 cup of warm water, then add the maple syrup to help it bloom. Set aside until the yeast foams up, 5 to 10 minutes.
In a large mixing bowl, stir together the flour, oats, ground oats, oregano and salt until combined. Form a small hole in the middle and pour the olive oil and dissolved yeast.
Using a metal spoon, start mixing and then gradually add more warm water until a soft dough is formed. The dough should remain sticky, but it shouldn’t feel “wet”.
No need to knead, simply cover the bowl with a plastic wrap and let the dough rise for 1h in a warm place. At the same time, place a Dutch oven in the oven while preheating to 500°F.
After 1 h, oil your hands, punch the dough down and form a smooth ball. Remove the Dutch oven from the oven and transfer the dough. Sprinkle extra oats over the top.
Bake covered for 25 min at 500°F. Then, remove the lid and bake uncovered for 10-15 min at 450°F, until a dark golden crust is formed.
Allow to cool completely on a cooling grid before slicing.