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 frothy.
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 frothy 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 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 about 1 hour or until it doubles in size.
Preheat your 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 (23×13 cm) loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 20 to 30 minutes until it slightly puffs up.
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 to cool completely before slicing.