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 becomes foamy.
In a large mixing bowl, whisk together the all-purpose 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 shaggy 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.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until it has doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough to release the air and shape it into a loaf.
Place the shaped dough into a greased 9×5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise for an additional 30 minutes until it has risen slightly above the pan.
Bake the bread in the preheated oven for 25 to 30 minutes, or until the top 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.