In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Stir to combine evenly.
Add the warm water and olive oil to the dry ingredients. Mix with a wooden spoon or dough hook until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 6-7 minutes on medium speed.
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan with olive oil.
Punch down the risen dough to release air bubbles. Shape it into a loaf and place it into the prepared loaf pan.
Cover the loaf pan loosely with a kitchen towel and let the dough rise for another 30 minutes until it has risen about 1 inch above the edge of the pan.
Bake the bread in the preheated oven for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.
Slice the bread into 8 pieces and serve warm alongside your favorite chili.