In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, combine the bread flour and salt. Make a well in the center.
Pour the yeast mixture and olive oil into the well of the flour mixture.
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 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking.
Place the dough in a lightly oiled bowl, turning once to coat the dough with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until it has doubled in size.
Punch down the dough to release air. Turn it out onto a lightly floured surface and shape it into a loaf.
Place the shaped dough into a greased 9×5-inch loaf pan. Cover and let rise again for 30-45 minutes until it has risen about 1 inch above the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 25-30 minutes, or until the top 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 and cool completely before slicing.