In a small bowl, dissolve the sugar in the warm water.
Sprinkle the active dry yeast over the water and let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, combine 3 cups of the flour and the salt.
Make a well in the center of the flour mixture and add the yeast mixture and olive oil.
Stir with a wooden spoon or spatula until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 8 to 10 minutes, gradually adding the remaining 1/2 cup flour as needed, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat all sides with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough to release air bubbles and shape it into a loaf.
Place the shaped dough into a greased 9×5-inch loaf pan.
Cover the loaf pan and let the dough rise again for 30 minutes, or until it rises slightly above the edge of the pan.
Bake the bread in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the loaf 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 to cool completely before slicing.