In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Using a wooden spoon or your hands, mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the risen dough to release the air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 20 to 30 minutes until it has risen slightly above the pan edges.
Bake the bread in the preheated oven for 25 to 30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.