In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and granulated sugar. Stir to evenly distribute the ingredients.
Add the warm water and olive oil to the dry ingredients.
Mix with a wooden spoon or dough hook attachment 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. Alternatively, knead with a stand mixer fitted with a dough hook for 6 to 7 minutes on medium speed.
Lightly oil a clean bowl and place the dough inside, turning once to coat with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour or until doubled in size.
After the dough has risen, punch it down gently to release air.
Shape the dough into a loaf by flattening it into a rectangle, then rolling it tightly from one short end to the other.
Place the shaped dough seam side down into a greased 9×5-inch (23×13 cm) loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 30 to 40 minutes until it has risen about 1 inch above the rim of the pan.
Preheat the oven to 375°F (190°C).
Bake the bread loaf in the preheated oven for 30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing.